1 med. onion, finely chopped
1 clove garlic, minced or mashed
2 tbsp. olive oil or salad oil
1 1/2 lbs. ground beef
1 (3 or 4 oz.) can sliced mushrooms
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 sm. can chopped tomatoes, no juice
2 tsp. salt
1 tsp. oregano
3/4 c. water
2 eggs
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. Ricotta cheese
1/3 c. grated Parmesan cheese
1 (12 oz.) pkg. lasagne, cooked in boiling salted water & drained
1 (8 oz.) pkg. Mozzarella cheese, cut in strips
1 can olives, pitted & sliced

In a medium-size frying pan lightly brown onion and garlic in 1 tablespoon of the oil; add ground beef and break apart; cook until brown. Blend in mushrooms (including mushroom liquid), tomato sauce, tomato paste and chopped tomatoes, 1 teaspoon of the salt, oregano, and water; simmer 15 minutes. Meanwhile, mix 1 of the eggs with the spinach, Ricotta cheese, Parmesan cheese, remaining 1 tablespoon oil, and 1 teaspoon salt. Beat the second egg slightly and toss with cooked lasagne. Pour half the meat sauce in an oblong baking pan (about 9 by 13 inches) and cover with a layer of half the lasagne. Spread all the spinach mixture over lasagne. Complete layers with remaining lasagne and meat sauce. Cover and bake at 350 degrees for 45 minutes. Remove, cover and arrange arrange strips of Mozzarella cheese and garnish with olives. Bake 15 minutes longer. Serve hot. Makes 6 to 8 servings.