2 pkg. frozen chopped spinach, thaw & drain well
2 broken eggs
1 tbsp. oil
1 pt. cottage cheese with chives
1/2 c. grated Parmesan cheese
1/2 tsp. salt

8 oz. lasagne noodles
1 lb. mozzarella cheese
1 lb. Jack cheese

MEAT SAUCE:

2 tbsp. oil
1 1/2 lb. ground beef
1/4 tsp. garlic powder
8 oz. can tomato sauce
2 1/2 lb. can tomatoes (28 oz.) well drained
1 pkg. Lawry's spaghetti sauce mix
1 tsp. salt
1 tsp. pepper

Mix together all ingredients for the spinach filling and set aside. For the meat sauce, heat the oil in a skillet and add the ground beef and garlic powder. Simmer until the meat loses its color. Add remaining meat sauce ingredients and simmer for 15 minutes. Boil the lasagna noodles.

Layer all ingredients in a 9 13 inch pyrex dish in the following order:

1. 1/2 of meat sauce (approximately 3 cups).

2. 1/2 of noodles (laid flat, slightly overlapping).

3. 1/2 pound mozzarella cheese, grated.

4. 1/2 pound Jack cheese, grated.

5. All of spinach filling.

6. Rest of noodles, laid flat.

7. Rest of meat sauce.

8. 1/2 pound mozzarella cheese, grated

9. 1/2 pound Jack cheese, grated.

Bake at 375 degrees for 45 minutes. Put foil around baking dish to catch overflow. Lasagna may be made the day before and kept covered in the refrigerator.