Prep Time: 30 min.; Cook Time: 15-30 min.; Servings: 4-6
1 can Tomato Sauce
1 can Tomato Paste
9-10 Lasagna Noodles
1 lb ground beef
1 tsp garlic powder or 1 clove of garlic
1 tsp oregano
1 tsp chili pepper
1 tsp Italian spice
1 tsp ground thyme
1 pinch salt
1 pinch pepper
1 pinch sugar (to off-set the acidity of the tomato sauce)
1 small pkg spinage
2 containers of cottage cheese
1 pkg of mozzarella cheese
In a large sauce pan, brown ground beef. Rinse under hot water, put back into sauce pan. Over medium heat add spices, sugar, salt, pepper, tomato sauce and paste. Stir until well blended. Let it boil for 5 minutes, stirring occasionally and reduce heat to low to let it simmer.
In a large pot, boil water for noodles. Add noodles and cook until tender. ( I always cook ten in case one noodle breaks or tears during placement.)
In a small pot cook spinage until dark and wet. Drain. Cut with a knife of use a food processor. Add cottage cheese, stir well.
Preheat oven to 350 degrees Fahrenheit
In a 11 3/4 in x 9 1/4 in x 2 1/2 in roasting pan, add three lasagna noodles. Top with cottage cheese and spinage mixture, then top with sauce and meat mixture, repeat twice. Top with shredded mozzarella cheese.
Place in oven. Bake until cheese is bubbly.
Serve with galic bread or French bread.