|Ground beef||1 Pound|
|Chopped onion/1 tablespoon instant minced onion||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||8 Ounce|
|Tomato paste||6 Ounce|
|Canned mushroom stems and pieces||4 Ounce, drained|
|Garlic/1/8 teaspoon garlic powder||1 Clove (5 gm), crushed|
|Basil leaf||1 Teaspoon|
|Snipped parsley/1/2 teaspoon parsley flakes||1 Teaspoon|
|Oregano leaf||1⁄2 Teaspoon|
|Lasagna noodles||8 Ounce|
|Creamed cottage cheese||2 Cup (32 tbs)|
|Chopped fresh spinach||1 Cup (16 tbs)|
|Diced salami||2 Tablespoon|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large fry pan, brown ground beef and onion; drain.
Add water, tomato sauce and paste, mushrooms, garlic, basil, parsley, 1/2 teaspoon salt, oregano and 1/8 teaspoon pepper; simmer 1 hour over low heat, stirring occasionally.
Cook lasagna noodles as directed on package.
In large bowl, combine cottage cheese, spinach, salami, egg, 1/2 teaspoon salt and 1/4 teaspcx)n pepper; mix well.
In 13x9 inch pan, layer 2 thicknesses of noodles, 1/2 cottage cheese mixture, 1/2 meat mixture and 1/2 Mozzarella cheese; repeat layers using 1 layer of noodles.
Sprinkle with Parmesan cheese.
Bake at 350F for 30 minutes.
Remove from oven; let stand 15 minutes for ease in cutting