1 lb. lean ground beef
1 med. onion, chopped
2 garlic cloves, chopped
1 tsp. oregano
1 1/2 c. tomato puree
1 tsp. basil
2 tsp. salt
Pepper
6 lasagna noodles
2 pkg. frozen chopped spinach, thawed
1 1/2 c. lowfat cottage cheese
1 egg, beaten
3 tbsp. grated Parmesan
1/8 tsp. nutmeg

Heat oven to 350 degrees. In skillet, brown beef. Remove beef and discard almost all drippings. Add onions and saute until soft. Add garlic and cook 1 minute or two. Return beef to skillet. Add tomato puree, oregano and basil, 1 1/2 teaspoon salt and pepper. Heat to boiling, reduce heat and simmer 5 minutes. Cook noodles according to directions and drain.

In bowl, mix spinach, cottage cheese, egg, nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place 1/3 of spinach mixture in lightly greased 9-inch square pan. Then make another layer with 2 noodles. Spread with 1/3 meat mixture. Repeat 2 more times. End with meat sauce. (Cut off ends of noodles to make third row.) Cover with foil, bake 40 to 45 minutes.