1 med. onion, chopped fine
1 clove garlic, minced
2 tbsp. olive oil
1 1/2 lbs. ground chuck
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 tsp. salt
1 tsp. oregano
3/4 c. water
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 c. cream style cottage cheese (or Ricotta)
1/3 c. grated Parmesan cheese
1 pkg. (12 oz.) lasagna, cooked in boiling salted water, drained and washed off in cold water
1 pkg. (8 oz.) Cheddar cheese, sliced or equivalent

In a large frying pan, lightly saute onion and garlic in 1 tablespoon olive oil. Add ground chuck and break apart; then cook until brown. Drain off the liquid fat. Blend in tomato sauce, tomato paste, salt, oregano and water. Simmer for 15 minutes.

Meanwhile, mix spinach, cottage cheese, Parmesan cheese, 1/2 of beaten egg and 1 tablespoon olive oil. Toss the remaining 1/2 beaten egg with the cooked lasagna.

Pour one-half of the meat sauce in an oblong baking pan (about 9x13 inch) and cover with a layer of one-half of the lasagna. Spread the spinach mixture over the lasagna, then another layer of lasagna, and then the meat sauce.

Cover tightly with aluminum foil and bake in a moderate oven (350 degrees) for 45 minutes. Remove the aluminum foil and arrange the cheese on top and bake 15 minutes longer. Makes 8-10 servings.