Meat Lasagna

1 medium onion, minced

1 clove garlic, minced

2 tbsp (25 ml) olive oil

1 lb (500 g) ground beef

1 280 ml (10 oz) can sliced mushrooms

1 225 ml (8 oz) can Catelli tomato sauce

1 150 ml (5 1/2 oz) can tomato paste

2 tsp (10 ml) salt (I only use half the amount)

1 tsp (5 ml) oregano

¾ cup (175 ml) water

1 egg, slightly beaten

1 1 - 280 g (10 oz) package frozen chopped spinach (optional)

1 cup (250 ml) creamed cottage cheese

⅓ cup (75 ml) grated Parmesan cheese

1 500 g package Catelli Lasagne, cooked and drained

1 170 g (6 oz) package sliced Mozzarella cheese

Saute onion and garlic in half the oil; add ground beef and brown, breaking it apart with fork. Stir in mushrooms with liquid, tomato sauce, tomato paste, half the salt, oregano and water. Simmer 15 minutes.

Combine egg, spinach which have been thawed and thoroughly drained, cottage cheese, Parmesan cheese, remaining oil and salt. Spread 1/3 of meat sauce in a 22 cm x 33 cm (9 x 13) baking dish. Cover with 1/3 of lasagne. Alternate another 1/3 of sauce and lasagne. Spread cottage cheese mixture over and cover with remaining lasagne and sauce. Arrange Mozzarella cheese on top and bake at 180 C (350F) 20 to 30 minutes. Let stand for about 5 minutes before serving.

About 8 servings.

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Meat Lasagna