Heidi's No-Boil Lasagna

1 tablespoon vegetable or olive oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
1 lb. lean ground beef
1 (20-24 oz.) can tomato sauce
1/4 lb. fresh mushrooms, sliced
2/3 to 3/4 cup water
1 teaspoon (or so) oregano
1 rounded cup cottage cheese
1/2 cup parmesan cheese
15 oz. frozen spinach, chopped
1 egg, slightly beaten
2 tablespoons olive oil
1 teaspoon salt
nearly 1 box extra wide uncooked lasagna noodles
8 to 12 oz. mozzarella cheese

Saute onion and garlic in hot oil. Add ground beef and brown; drain fat.

Stir in tomato sauce, mushrooms, water, and oregano. Bring to boil, simmer 5 minutes. Remove from heat.

Combine in a bowl: cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.

Spoon 1/3 meat sauce into a 9x13-inch baking dish. Cover with uncooked lasagna noodles. Spoon another 1/3 meat sauce on top, and cover with another layer of lasagna. Spread cheese/spinach mixture over that and cover with another layer of lasagna and then the remaining meat sauce. Slice or shred Mozzarella over top.

Cover pan tightly with foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking till cheese is bubbly.

rec.food.cooking/Sharon Gorman/1994