Cheesy Spinach Lasagna

• 1 lb. lean ground beef
• 1 large onion, minced
• 1/2 lb. fresh mushrooms, sliced
• 1 tsp. whole oregano
• 1/2 tsp. basil leaves
• 1 1/2 tsp. salt, divided
• 1/4 tsp. pepper
• 1 (12 oz.) can V-8
• 2 Tbsp. grated Parmesan cheese
• chopped fresh parsley
• 1 c. milk
• 1/2 c. all-purpose flour
• 1 c. cream-style cottage cheese
• 2 eggs
• 2 (10 oz.) pkg. frozen spinach, chopped and thawed
• 1 (8 oz.) pkg. lasagna noodles
• 1 (8 oz.) pkg. Mozzarella cheese, thinly sliced

1. Cook ground beef until brown, stirring to crumble meat.
2. Add onion, mushrooms, oregano, basil, 1/2 salt and pepper.
3. Cook until vegetables are tender.
4. Stir in V-8 juice.
5. Combine milk and flour. Mix well and stir into skillet mixture.
6. Cook, stirring constantly until thick and bubbly.
7. Combine cottage cheese and 1 egg.
8. Mix well and set aside.
9. Drain spinach well.
10. Combine spinach and 1 egg and the remaining salt and pepper.
11. Mix well and spread evenly in a greased 13 x 9 x 2-inch baking dish.
12. Layer 1/2 of noodles, 1/2 of cottage cheese, 1/2 of cheese slices and 1/2 of meat mixture over spinach; repeat layer.
13. Sprinkle with Parmesan cheese.
14. Bake at 375u0b0 for 30 minutes.
15. Sprinkle lightly with parsley.

lean ground beef, onion, fresh mushrooms, oregano, basil, salt, pepper, parmesan cheese, fresh parsley, milk, allpurpose, creamstyle cottage cheese, eggs, frozen spinach, lasagna noodles, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300849 (may not work)