1 lb. ground round
1/3 c. minced onion
1 can (6 oz.) tomato paste
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. salt
1 tsp. granulated sugar
1/2 tsp. oregano
Dash of garlic salt
1/8 tsp. pepper
1 can (3 oz.) mushroom slices, drained
1 pkg. (10 oz.) frozen, chopped spinach
1 1/2 pt. size creamed cottage cheese
1 pkg. (8 oz.) Mozzarella or Swiss cheese

Saute ground round and onion until meat loses its pink color, and onion become transparent, in 9 inch skillet. Add tomato paste, tomato sauce, basil, parsley, salt, sugar, oregano, garlic salt and pepper. Set aside 8 canned mushroom slices; add rest of slices to meat mixture. Simmer, over low heat, uncovered, 10 minutes, stirring often, or until thickened; then remove 1/2 of this meat mixture.

Meanwhile, squeeze out as much liquid as possible from thawed spinach. Then, in medium bowl, with fork, combine spinach, cottage cheese and a dash of salt. With sharp knife, slice eight 2 1/2 x 1/2 x 1/4 inch strips from Mozzarella cheese; dice rest of cheese. Divide meat remaining in skillet into 4 portions and arrange in skillet with half of spinach mixture in alternating pie-shaped wedges, covering the bottom of pan. Sprinkle on diced cheese. Then, on top of diced cheese, arrange rest of meat mixture over spinach and spinach mixture over meat. Arrange cheese strips on top of meat and spinach like spokes of a wheel, separating meat from spinach. Garnish with reserved mushroom slices. Cook on thermostatic until at 225 degrees for 15 to 20 minutes. Serves 4 to 5. NOTE: Can also be baked in oven at 325 degrees for about 15 to 20 minutes.