1 lb. ground beef
1 clove garlic (minced)
1 (4 oz.) can mushrooms (stems and pieces)
2 stalks celery (diced)
1 (32 oz.) jar Ragu spaghetti sauce thick and hearty with mushrooms
1/2 tsp. Worcestershire
1/4 tsp. oregano
1/4 tsp. thyme
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) carton cottage or Ricotta cheese
4 oz. grated Parmesan cheese, divided
1 (6 oz.) pkg. Mozzarella cheese
9-12 lasagna noodles, cooked

In skillet brown ground beef. Stir in garlic, mushrooms and celery. Add Ragu sauce and all seasonings; mix well. Simmer 1 hour.

Drain spinach, squeeze out excess liquid. Mix with cottage cheese and 2 ounce Parmesan cheese.

In long 2 quart casserole, spread 1/3 meat sauce. Arrange 1/2 of noodles lengthwise over sauce. Cover with another third of sauce, then cottage cheese- spinach mixture. Sprinkle with 1/2 remaining Parmesan. Add remaining half of noodles. Top with remaining 1/3 meat sauce. Cover with Mozzarella cheese. Sprinkle with remaining Parmesan. Bake at 375 degrees F. for 45 minutes, until lightly browned. Let stand 15 minutes before cutting. Really Good!