• 1 medium onion, chopped
• 1 clove of garlic, minced
• Cooking oil
• 1 lb ground beef
• 1 (10 oz) can, sliced mushrooms with liquid
• 1 (14 oz) can, tomato sauce
• 1 (5-1/2 oz) can, tomato paste
• Salt
• 1 tsp oregano
• 3/4 cup water
• 1 egg, sightly beaten
• 1 (10 oz) package frozen, chopped, spinach, which has been thawed and thoroughly drained. Or use 1 (14 oz) can of spinach, thoroughly drained.
• 1 cup creamed cottage cheese, or more if you like
• 1/3 cup grated parmesan cheese
• 9 Lasagna noodles cooked and ready

1. Sauté onion and garlic in 1 Tablespoon of oil.
2. Add ground beef and brown, breaking it apart with a fork.
3. Stir in sliced mushrooms with liquid, tomato sauce, tomato paste, 1 teaspoon of salt, oregano and water.
4. Simmer at least 15 minutes.
5. In a separate bowl, combine the egg, spinach, creamed cottage cheese, parmesan cheese, 1 Tablespoon of oil and 1 teaspoon of salt.
6. Spread 1/3 meat sauce in a 9 X 13 baking dish. Cover with 3 noodles.
7. 1/3 more meat sauce, and 3 more noodles.
8. Now spread cottage cheese mixture over and again, cover with the 3 remaining noodles.
9. Cover that with remaining meat sauce.
10. Arrange mozzarella cheese on the top.
11. Bake at 350° for 30 minutes at least.

You can omit the cottage cheese, or the spinach or that whole layer.

(Sheba)