9 lasagna macaroni
1 c. finely chopped celery
4 tbsp. chopped onion
2 tbsp. cooking oil
4 c. cream style cottage cheese
2 (10 oz.) pkg. chopped spinach, cooked and well drained
2 beaten eggs
1/2 to 1 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. ground nutmeg
Dash pepper

PARMESAN SAUCE:

4 tbsp. chopped onion
6 tbsp. cooking oil
6 tbsp. all purpose flour
1/2 tsp. salt
Dash pepper
3 c. whole milk
1 1/2 c. chicken broth
1/2 c. grated Parmesan cheese

Cook the macaroni according to package directions; drain and set aside. Cook celery and onion in hot oil until tender but not brown; drain. Combine cooked celery and onion, cottage cheese, cooked spinach, eggs, salt, oregano, nutmeg, and pepper; mix well.

Prepare Parmesan sauce: pour 1/3 sauce into the bottom of a lasagna pan. Layer macaroni and filling with cheese sauce in pan. Cover with foil; bake at 375 degrees for 20 minutes. Pour any remaining sauce over macaroni. Bake uncovered 15 minutes longer. Sprinkle with grated Parmesan cheese, if desired.

Parmesan Sauce: In saucepan cook chopped onion in hot cooking oil until tender but not brown; blend in all purpose flour, add salt and pepper. Stir in milk and chicken broth. Cook stirring constantly, until sauce is thickened and bubbly. Stir in Parmesan cheese.