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Lasagna Napoli

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      Title: LASAGNA NAPOLI
 Categories: Pasta
      Yield: 6 Servings
 
      1 md Onion; chopped finely
      1    Clove garlic; minced
      2 tb Olive or salad oil
      1 lb Ground chuck
      1 cn Sliced mushrooms
      2 ts Salt
      1 ts Oregano
    3/4 c  Water
      1 cn (8-oz) tomato paste 8-oz
      2    Eggs
      1 pk (10-oz) frozen chopped
           -spinach; thawed
      1 c  Creamy cottage cheese
    1/2 c  Grated Parmesan cheese
      1 pk (12-oz) lasagna noodles
      1 pk American cheese slices
 
  Cook & drain lasagna noodles. In medium pan lightly brown onion &
  garlic in 1 Tbs oil. Add meat & break apart. Cook until brown. Blend
  in mushrooms (including liquid), tomato paste, 1 Tsp salt, oregano &
  water. Simmer 15 minutes. Mix one of the eggs with spinach, cottage
  cheese, Parmesan cheese, 1 Tbs oil & 1 Tsp salt. Beat second egg
  slightly & toss with cooked noodles.  Pour half the meat sauce in an
  oblong baking dish & cover with half the noodles. Spread all the
  spinach mixture over noodles. Repeat layers with remaining meat sauce
  & noodles. Cover & bake at 350 for 45 minutes. Remove cover & arrange
  strips of slices of American cheese on top. Bake 15 minutes longer.
  Serve hot. (Serve with tossed salad & French bread.)
  
  MRS. C. WILLIAM DENTON, MARKS, MS
  
  Source: Simple Southern, Desoto School Mother's Club Association,
  Helena, AR, The DeSoto School, Inc, Helena-West Helena, AR 72390.
  
  From Glen Hosey's Recipe Collection Program, hosey@erols.com
 
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