Spinach Lasagna

1 lb. ground beef
2 (15oz. each) jars spaghetti sauce
1 6oz. can tomato paste
1 4oz. can mushroom stems and pieces, drained
¼ cup chopped onion
½ tsp. parsley
½ tsp oregano
½ tsp. basil
¼ tsp. garlic
Seasoned salt, to taste
1 lb. dry curd cottage cheese
3 cups shredded mozzarella cheese
3oz. grated Romano cheese
1 egg, lightly beaten
1 10oz. pkg. chopped spinach, thawed and squeezed dry
8oz. uncooked lasagna noodles, cooked, rinsed and drained
3 oz. sliced pepperoni
½ cup grated Parmesan cheese

Cook beef in large skillet over medium-high heat until brown, stirring to
separate meat; drain fat. Add spaghetti sauce, tomato paste, mushrooms,
onion and seasonings. Bring to a boil, stirring constantly; set aside.

Combine cottage cheese, 1 cup of mozzarella cheese, Romano cheese, egg and
spinach in medium bowl. Spoon 1½ cups meat sauce in bottom of 13 x 9 glass
baking dish. Place a layer of noodles over sauce, then ½ of cheese mixture
and pepperoni,. Sprinkle with Parmesan cheese. Repeat layers of sauce,
noodles and cheese mixture. Sprinkle with remaining mozzarella. Bake at 350°
for 30 to 45 minutes or until bubbly. Broil for a few minutes to brown
cheese, if desired. Let stand 10 minutes.

Makes 8 to 10 servings