---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles, Pasta
       Yield: 8 servings
 -------------------PREPARATION: (45 MIN-------------------
 ---------------------COOKING: (30 MIN---------------------
       1 pk Lasagna (500g)
       1 lb Lean ground beef
       1 ea Onion, finely chopped
       1 ea Clove of garlic, minced
       1 cn Sliced mushrooms (10 oz/284ml
       1 cn Tomato spaghetti sauce (14oz)
       1 cn Tomato paste (5-1/2oz/156ml)
       1 ts Salt
       1 ts Dried oregano
       1 ea Egg, beaten
       1 c  Creamed cottage cheese
     1/3 c  Grated parmesan cheese
       1 pk Sliced mozzarella cheese
       1 pk Spinach, thawed,chopped
   Cook lasagna in a large quantity of boiling water
   until just barely tender; drain off most of water; add
   ice cubes to stop cooking. (Allow lasagna to stand in
   cold water to prevent pasta sticking together.) In a
   saucepan, brown meat with onion and garlic; drain off
   fat. Cook over low heat, covered, for about 5 min.
   Stir in mushrooms with liquid, tomato sauce, tomato
   paste, salt and oregano. Simmer 15 mins. Combine egg
   with spinach, cottage and parmesan cheeses. Spread 1/3
   of meat sauce in 13x9 in. baking dish. Cover 1/4 of
   lasagna (about 5 overlapping strips.) Alternate
   another 1/3 of sauce and 1/4 of lasagna. Spread
   spinach mixture over pasta and cover with 1/4 lasagna
   strips. Top with remaining sauce and pasta. Arange
   mozzarella cheese on top. Bake at 350F for 30 mins.
   Let stand 10 mins. before serving.