1 medium onion, finely chopped
1 clove garlic, minced
2 tbsp vegetable oil
500 g ground beef
1 can (284 ml) sliced mushrooms
1 can (213 ml) tomato sauce
1 can (156 ml) tomato paste
2 tsp salt
1 tsp oregano
1 cup water
2 eggs
1 pkg (283 g) frozen spinach (optional)
1 cup cottage cheese or ricotta cheese
1/4 cup grated Parmesan cheese
500 g lasagna noodles, cooked and drained
1 1/2 cups Mozzarella cheese, thinly sliced or grated
Saute onion and galric in 1 tbsp vegetable oil. Add ground beef and break apart. Cook until brown.
Stir in mushroms (including mushroom liquid), tomato sauce, tomato paste, salt, oregano, water. Simmer 15 minutes.
Mix 1 egg with thawed spinach, cottage cheese, Parmesan cheese, remaining vegetable oil, and remaining salt. Beat the other egg slightly and toss with the cooked noodles.
Pour half of the meat sauce in a 3.5L oblong baking dish and cover with half of the noodles. Spread all the cottage cheese mixture over this then cover wtihthe remaining noodles. Top with remaining meat sauce.
Bake at 180 C for 45 minutes. Arrange strips of Mozzarella cheese on top and bake 15 minutes longer. Serve hot.
Yield: 8 servings
