1 lb. ground chuck
1/2 c. chopped onion
1 clove garlic (minced)
1 (15 oz.) can tomato herb sauce
1 tsp. small curd cottage cheese
1 egg, beaten
1/2 tsp. salt
Salami slices, mushroom sliced and whole ripe olives for top
1/2 to 3/4 lb. of egg noodles (cooked)
1 (8 oz.) pkg. sliced Mozzarella cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

Brown meat, onion and garlic. Drain excess fat. Stir in tomato sauce and noodles. Spread meat mixture in bottom of greased 1 1/2 quart shallow baking dish (9 x 13) cake pan. Cut 2 or 3 cheese slices into 2 inch squares. Set aside. Cover meat with remaining cheese slices. Mix together spinach, cottage cheese, egg and salt. Spoon over all of casserole. Top with reserved cheese squares and salami slices arranged in checkerboard fashion. Top slices of cheese with ripe olives and salami slices with mushroom halves. Bake 30 to 40 minutes at 375 degrees.