1 lb. lasagna noodles
2 lb. ground beef
2/3 c. chopped onion
1 clove garlic, minced
1 tbsp. oil
1 (8 oz.) can tomato paste
2 (6 oz.) cans tomato sauce
1 (4 oz.) can sliced mushrooms, drained
3 eggs, beaten
1 (10 oz.) pkg. frozen spinach, thawed (optional)
1 1/2 c. (12 oz.) sm. curd cottage cheese
2/3 c. grated Parmesan cheese
1/2 c. sliced, pitted black olives
8 slices (1 oz. each) American cheese
1 1/2 tsp. salt
1 tsp. oregano

Cook lasagna noodles in boiling water, salted, about 25 minutes. Rinse with cold water; drain. Cook ground beef, onion and garlic in oil until meat is browned. Stir in tomato sauce, paste, mushrooms, salt and oregano. Simmer 15 minutes.

Combine eggs, spinach, Parmesan cheese and cottage cheese. Layer ingredients in 13 x 9 x 2 1/2 inch pan as follows: Pour 1/2 of meat mixture in pan, top with 1/2 noodles, top with cheese mixture, top with remaining lasagna, top with remaining meat mixture. Sprinkle with olives. Cover with foil. Bake at 350 degrees for 50 minutes. Remove foil, arrange cheese slices over casserole. Bake 10-15 minutes longer. Note: Leftovers freeze well.