1/2 lb. lasagna noodles
2 c. cooked spinach
2 lbs. pork sausage
2 cloves garlic, crushed
1/2 c. chopped onion
1 tsp. seasoned pepper
1 can (6 oz.) tomato paste
Drained mushroom liquid
1/2 c. Parmesan cheese
1/4 c. flour
1 1/2 c. milk
1/2 c. dry white wine
1 tsp. seasoned salt
1/2 c. chopped parsley
1 can (4 oz.) sliced mushrooms, reserve liquid
1/2 lg. cottage cheese or ricotta cheese

Boil lasagna in salted water until almost tender, drain and rinse. Brown sausage in large skillet, drain off fat. Add garlic, onion, seasoned pepper, tomato paste and mushroom liquid to sausage. Simmer 15 minutes.

Meanwhile prepare white sauce; melt butter in saucepan and blend in flour until smooth. Gradually add milk, stirring constantly until smooth and thick. Then stir in wine, seasoned salt, parsley and mushrooms.

Pour 1/2 cup of white sauce in 12 x 8 x 2 baking dish. Cover sauce and strips of cooked lasagna noodles. Spread 1 cup cooked spinach over noodles, then 1/2 of sausage mixture, then spoonfuls of ricotta or cottage cheese. Pour on one half of white sauce. Repeat layers, ending with white sauce and top with Parmesan cheese.