Lasagna

Meat Version

Ingredients:
1 1b of lean ground beef (have some ground pork as well for flavouring)
Lasagna noodles
1 pint of mushroom
1 onion
1 package of frozen spinach
1 container of cottage cheese
1 package of mozerella, or a white cheese of your preference
1 cup of tomato sauce or 1 can of tomato paste
1 egg
Salt and pepper to taste

Instructions:

Preheat oven to 450 degrees farenheit
Soak the lasagna noodles in warm water.

Chop onions, mushroom or whatever veggies (ie. Celery, peppers) that you want to add to the lasagna.

Heat up olive oil in pan at med to high heat. Add onions and cook until translucent. Add mushrooms and meat. Cook until brown. If you want to get rid of some of the excess juices, then drain some of it in the sink. Add tomato sauce. Add some sugar if you think the sauce is too tart. Add salt and pepper to taste. Once the meat sauce is done, take it off the heat.

Mix cottage cheese and egg in a bowl. Add salt and pepper.

Layering the lasagna:
Add a bit of meat sauce on the bottom so it prevents the lasagna noodles from getting sticky. Take lasagna noodles and cover the dish. Add meat sauce first, then cottage cheese, then spinach and cheese. Repeat until you have a couple of layers. Remember that you don’t want to expose the noodles because when it’s baking in the oven it will get crunchy and burn. Make sure your top layer has the cheese.