1/2 lb. lasagna noodles
2 tbsp. olive oil or vegetable oil
3 cans (8 oz. each) tomato sauce
1/2 tsp. oregano
2 tbsp. minced parsley or 3 tsp. parsley flakes
1 pkg. frozen chopped spinach or 1/2 pkg. fresh spinach
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 can (4 oz.) mushrooms
1 can tomato soup
3 tbsp. minced onion
1 c. cottage cheese

Brown garlic in saucepan in oil and discard garlic. Add mushrooms and onion; brown lightly. Add tomato soup, tomato sauce and seasonings. Simmer 20 minutes. While sauce is simmering cook noodles in boiling water until tender. Drain.

Arrange layer of half the noodles in 9 x 13 inch baking dish. Break spinach into pieces and layer onto noodles. Cover with half the sauce. Add cottage cheese. Repeat layer of noodles and sauce. Cover with buttered crumbs (about 10 squares of crackers crumbled and mixed with 2 tablespoons melted butter). Bake in 350 degree oven about 45 minutes. Serves 4-6.