1 lb. bulk Italian sausage
1 c. chopped onion
1 clove garlic, minced
2 (15 oz.) cans tomato sauce
1 tsp. seasoned salt, divided
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1 (10 oz.) pkg. frozen spinach, thawed and well drained
2 c. sm. curd cottage cheese
1 egg, beaten
1/4 c. grated Parmesan cheese
1/4 tsp. pepper
1/2 lb. pkg. spaghetti, uncooked
2 c. shredded Mozzarella cheese

In skillet cook sausage, onion and garlic until sausage is no longer pink, stirring often; drain. Stir in tomato sauce, 1/2 teaspoon seasoned salt, basil and oregano and boil. Reduce heat; simmer 15 minutes. In bowl combine spinach, cottage cheese, egg, Parmesan, 1/2 teaspoon seasoned salt, pepper and mix well.

Prepare spaghetti according to directions and drain. Spread 1 cup of meat sauce in 13x9-inch baking dish. Layer cooked spaghetti, remaining meat sauce, spinach mixture and Mozzarella cheese. Cover and bake in a 375 degree oven about 40 minutes. Let stand 5 minutes before serving. Yield: 8 servings.