1 lb. ground chuck
2 tablespoon salad oil
1 medium onion, finely minced
1 clove garlic, minced
1 (3 or 4 oz) can sliced mushrooms with liquid
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (6 oz.) can water
2 tablespoons salt
1 tablespoon oregano
1 (10 oz.) package frozen chopped spinach thawed and drained
1 cup cream style cottage cheese
1/3 cup grated Parmesan cheese
6 wide lasagna noodles cooked and drained
1 (8 oz.) Package American cheese slices brown chuck, onion and garlic in 1 Tbsp. oil. Blend in mushrooms, tomato sauce, tomato paste,
water, 1 tsp. salt and 1 tsp. Oregano. Simmer 15 minuets. Meanwhile mix 1 egg with spinach, cottage cheese, Parmesan, remaining 1 Tbsp.
oil and 1 tsp. salt. Beat 2 egg slightly and toss with cooked noodles.
Pour half the meat sauce in Lollapalooza pan and cover with 3 noodles.
Spread all spinach-cheese mixture over lasagna noodles.
Add another layer of noodles and remaining meat sauce.
Cover with foil and Bake 45 minutes in 350 degrees oven. Remove foil, place cheese slices
on top, and bake another 15 minutes at 350 degrees. .