Classic Italian Lasagna

Directions

Cook lasagna in a large quantity of boiling water until just barely tender; drain off most of water; add ice cubes to stop cooking.

Allow lasagna to stand in cold water to prevent pasta sticking together.

In a saucepan, brown meat with onion and garlic; drain off fat.

Cook over low heat, covered, for about 5 min.

Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano.

Simmer 15 mins.

Combine egg with spinach, cottage and parmesan cheeses.

Spread ⅓ of meat sauce in 13×9 inch baking dish .

Cover ¼ of lasagna (about 5 overlapping strips.)

Alternate another ⅓ of sauce and ¼ of lasagna.

Spread spinach mixture over pasta and cover with ¼ lasagna strips.

Top with remaining sauce and pasta.

Arange mozzarella cheese on top. Bake at 350℉ (180℃) for 30 mins.

Let stand 10 minutes before serving.