1 med. onion, finely chopped
1 clove garlic, minced
2 tbsp. salad oil
1 lb. ground beef
1 (4 oz.) can sliced mushrooms
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. salt, separated
1 tsp. oregano
1/4 c. water
2 eggs
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. cream-style cottage cheese
1/3 c. Parmesan cheese, grated
12 oz. lasagne, cooked & drained
1 (8 oz.) pkg. Mozzarella cheese, sliced

In frying pan, lightly brown onion and garlic in 1 tablespoon oil; add beef and break apart. Cook until brown. Blend in mushrooms and mushroom liquid, tomato sauce, tomato paste, 1 teaspoon salt, oregano and water. Simmer 15 minutes.

Meanwhile, mix 1 of the eggs with the spinach, cottage cheese, grated Parmesan cheese, remaining 1 tablespoon oil and 1 teaspoon salt. Beat second egg slightly and toss with cooked lasagne. Pour half the meat sauce in a 9 x 13 inch baking dish and cover with a layer of 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 slices of Mozzarella cheese on top. Bake 15 minutes longer. Serves 6 to 8.