Joe'S Lasagna(With Just A Touch Of Irish; Used At John'S River)

• 1 lb. lean ground beef or veal
• 1/4 c. minced onion
• 3 c. tomato sauce
• 1 tsp. basil
• 1 tsp. chopped parsley
• 1/2 tsp. oregano
• 1/4 tsp. garlic powder or 1 clove garlic, minced
• freshly ground black pepper
• 1 (4 oz.) can chopped mushrooms or 1/2 c. thin sliced fresh mushrooms
• 1 (10 oz.) pkg. frozen spinach, chopped, thawed and well drained
• 8 oz. low-fat cottage cheese
• 4 oz. skimmed milk Mozzarella grated cheese
• 1/2 lb. lasagna noodles (whole wheat, soy or your favorite kind)

1. In medium size, nonstick skillet, saute ground meat and onion until onion is tender and meat browned.
2. Do not add fat or oil to skillet.
3. Add tomato sauce, basil, parsley, oregano, garlic, pepper and mushrooms to ground meat mixture.
4. Combine well drained spinach with cottage cheese.
5. Cook 1/2 pound noodles in boiling water until tender and drain.
6. Lightly oil an 8 x 13-inch baking dish.
7. Arrange in layers, beginning with 1/2 of the noodles on bottom.
8. Spread a layer of the spinach mixture, then the meat mixture, then some grated Mozzarella cheese.
9. Repeat layers, ending with cheese on top.
10. Bake in 375u0b0 oven for 15 to 20 minutes or until hot and bubbly.
11. Yield:
12. 6 servings; approximately 405 calories per serving.

lean ground beef, onion, tomato sauce, basil, parsley, oregano, garlic, freshly ground black pepper, mushrooms, frozen spinach, lowfat cottage cheese, milk, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327121 (may not work)