Spinach Lasagna

• 3 oz. sliced pepperoni (optional)
• 1 lb. lean ground beef
• 2 jars (15 1/2 oz. each) spaghetti sauce
• 1 can tomato paste
• 1 can mushroom stems and pieces, drained
• 1/4 c. chopped onion
• 1/2 tsp. dried oregano
• 8 oz. cooked lasagna, rinsed and drained
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/2 tsp. dried parsley flakes
• salt and pepper to taste
• 1 lb. curd cottage cheese
• 3 c. Mozzarella cheese, divided
• 3 oz. grated Romano cheese
• 1 egg, lightly beaten
• 1 pkg. frozen chopped spinach, thawed and squeezed dry

1. Cook beef in large skillet over medium high heat until browned, stirring to separate meat; drain fat.
2. Add spaghetti sauce, tomato paste, mushrooms, onion and seasonings.
3. Bring to a boil, stirring constantly; set aside.
4. Combine cottage cheese, 1 cup Mozzarella cheese, Romano cheese, egg and spinach in medium bowl.
5. Spoon 1 1/2 cups of meat sauce in bottom of 13 x 9-inch pan.
6. Place a layer of noodles and 1/2 cheese mixture and pepperoni.
7. Sprinkle with Parmesan cheese.
8. Repeat layers of sauce, noodles and cheese mixture. Sprinkle with remaining Mozzarella.
9. Bake in preheated oven 350u0b0 for 30 to 45 minutes or until bubbly.
10. Let stand 10 minutes.

pepperoni, lean ground beef, spaghetti sauce, tomato paste, mushroom stems, onion, oregano, cooked lasagna, parmesan cheese, garlic powder, parsley flakes, salt, curd cottage cheese, mozzarella cheese, romano cheese, egg, spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980653 (may not work)