8 oz. lasagna
2 (15 oz.) cans tomato sauce
1 tsp. salt (optional)
2 tsp. sugar
1 lg. can mushrooms (or fresh)
1 onion, chopped
1 lb. dry cottage cheese or ricotta
2 c. grated Mozzarella cheese
1/2 c. Parmesan cheese
2 c. cooked spinach, drained (fresh or frozen)
1 egg
Grated carrots

Pour tomato sauce into medium pan. Add salt, sugar, mushrooms and onion. Simmer slowly for 15 minutes. Arrange one layer of uncooked lasagna in parallel strips in bottom of greased 9x13 inch pan.

Mix cottage or ricotta cheese with Mozzarella cheese and egg. Top lasagna layer with 1/3 of tomato sauce, 1/3 of cheese mixture and 1/3 of spinach. Repeat layers ending with cheese. Top with Parmesan. Bake in 350 degree oven for 30-40 minutes. Let stand 10 minutes before cutting. Serves 6-8.