1 onion, chopped
2 pkgs. frozen chopped spinach
Sliced mushrooms (to your liking)
8 oz. cottage cheese or 8 oz. Ricotta (if ricotta is used, slowly soften in sm. sauce pan)
4 oz. Mozzarella
Parmesan
Oregano
8 oz. lasagna noodles
1 1/2 jars spaghetti sauce (we prefer chunky Prego)

TIP: When I rinse the spaghetti sauce jar, I use wine instead of water to get all of the sauce out.

1. Cook spinach and onion together, drain and set aside. (When I cook the spinach, I use a combination of wine and water.)

2. Cook lasagna noodles according to package directions.

3. In an 8"x8" pan, place 1/2 cup of spaghetti sauce.

You'll have 2 layers: noodles, spinach, mushrooms, cheeses and a cup of sauce. Finish with sauce and sprinkle with Parmesan.

4. Cook in oven at 350 degrees for 30 to 40 minutes or until bubbly. Remove from oven, let stand 10 minutes before cutting/serving. If you had any leftover sauce, serve it over the individual servings of lasagna.