1 lb. very lean ground beef
1/4 c. diced onion
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
Salt
1 tsp. basil
1 tsp. sugar
1 sm. garlic clove, minced
1/8 tsp. pepper
1/4 c. fresh bread crumbs
1 (3 oz.) can sliced mushrooms, drained
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. creamed cottage cheese
1 egg
1/8 tsp. nutmeg
1/2 of 8 oz. pkg. Mozzarella cheese

In 10 inch skillet over high heat, cook ground beef and onion until meat is browned. Stir in tomato sauce, tomato paste, 1 1/4 teaspoons salt and next 4 ingredients. Reduce heat to low; simmer 10 minutes, stirring frequently, until mixture is thickened. Stir in bread crumbs. Reserve 6 mushroom slices; add rest of mushrooms to meat mixture.

Preheat oven to 350. Meanwhile, pat spinach dry with paper towels. In medium bowl, with fork, combine spinach, cottage cheese, egg, 1/4 teaspoon salt and nutmeg. Cut Mozzarella cheese crosswise into 1/4 inch thick slices; cut 2 slices into 1/2 inch wide strips; dice remaining cheese.

In 9x9 baking pan, spread half of meat mixture; top with spinach mixture and sprinkle with diced Mozzarella; spread on remaining meat mixture. Arrange cheese strips in rows on top and garnish with reserved mushroom slices. Bake 45 minutes or until hot and bubbly. (Makes 6 servings.)