Lasagne

13 x 9 pan or Lasagne pan, buttered or oiled,
bake 40' covered with buttered/oiled foil at 350F,
then 15' uncovered after sprinkle with cheese.

Ingredients and Directions
 
Regular Lasagne noodles about 6 for each layer for a total of 12 (Don't need to precook. Will cook in oven)

Meat mixture

Cook til soft, adding one at a time

• Onion chopped
• Green pepper chopped
• 1-2 celery stalks chopped 
• Mushrooms chopped
• Garlic minced

then set aside and brown

• 1# ground meat

 then combine meat with cooked vegetables.

Season if needed very lightly with

• salt (better to under season)

Cheese Mixture

• Thaw a bag of spinach in microwave 

while spinach thawing grate

• a triangle of Parmesan cheese into a large bowl

then combine with

• bag of shredded mozzarella

put aside (reserve) a small bowl of these 2 cheeses to sprinkle on top later

Then add the following to remaining cheese and mix well

• 16 oz cottage cheese
• thawed spinach
• 1 egg
• generous amount of cracked black pepper 

Tomato Sauce Mixture

Combine in large bowl  

• 24 oz tomato pasta sauce
• can of diced tomatoes
• 1/2 can of black olives chopped 

Put the mixtures as follows into greased lasagne pan

• 1/2 of tomato sauce mixture
• 1 layer of uncooked noodles
• 1/2 cheese mixture
• 1/2 meat mixture  

Repeat a second layer same as first.
Cover with foil and cook in oven 40'

Then remove from oven, take off foil, sprinkle on reserved cheese mixture and bake an additional 15' till cheese melts and browns.

Let sit about 15' or so until serving.