|Lasagna noodles||1⁄2 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Canned pink salmon||15 1⁄2 Ounce (1 can)|
|Cottage cheese||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Frozen chopped spinach||12 Ounce, cooked (1 package)|
|Mozzarella cheese||6 Ounce, cut in strips|
|Canned mushroom sauce/Canned plain spaghetti sauce||28 Ounce (1 can)|
|Grated parmesan cheese||2 Tablespoon|
Cook lasagna noodles in boiling salted water until tender.
Rinse in cold water and drain on towels.
Saute onion and green pepper in hot margarine until tender.
Stir in flour, then add milk and cook until thick.
Drain juice from the salmon into the sauce.
Discard dark salmon skin, then add salmon to the sauce.
Taste for seasoning.
Combine cottage cheese, egg and well-drained spinach.
Season to taste.
Arrange a layer of noodles in a deep buttered 9 x 13-inch bake dish.
Cover with cottage cheese mixture and half the Mozzarella strips.
Drizzle with about 1/2 cup of the spaghetti sauce.
Add another layer of noodles and the salmon mixture.
Cover with remaining Mozzarella and top with noodles.
Brush with oil or melted margarine and sprinkle with Parmesan.
Bake at 375F for 35 to 40 minutes.
Cool 5 minutes before serving.
Pass remaining spaghetti sauce.