TOMATO SAUCE:

1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil
2 (15 oz.) cans tomato puree
1/4 c. red wine
1 tsp. oregano, crushed
1/2 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper

LASAGNE:

3/4 lb. lasagne noodles
1/2 tsp. each basil, garlic salt and oregano
Sm. onion, diced fine
1 1/2 lbs. cottage cheese
1/2 lb. Mozzarella cheese, shredded
2 (10 oz.) pkgs. frozen chopped spinach, thawed and drained

Sauce: Saute onion and garlic in oil about 5 minutes or until onion is tender. Stir in tomato puree, red wine, oregano, salt, sugar and pepper.

Lasagne: Cook noodles until just done. Rinse in cold water. Mix cheeses, spices and onion. Spoon small amount of tomato sauce in bottom of a 9x13 inch pan. Put in a layer of noodles first, then cheese mixture, finally spinach; repeat layers. Top with layer of noodles. Pour sauce over all, covering well. Sprinkle small amount of Parmesan over sauce. Bake at 350 degrees one hour. Let rest 10 minutes before cutting.