Lasagna Florentine

Meat Sauce Layer
1 pound ground beef
1 pound ground pork sausage
1/2 white onion, sliced thin and separated into rings
1 16-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons sugar
1 teaspoon garlic powder

Cottage Cheese Layer
2-1/2 cups cream-style cottage cheese
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons dried parsley flakes
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 cup grated parmesan cheese

Spinach Layer
2 10-ounce packages frozen chopped spinach, thawed and well drained
1/2 teaspoon vinegar
1/8 teaspoon ground nutmeg

Mozzarella Cheese Layer
1 pound mozzarella cheese, shredded
1 cup cheddar cheese, grated

Noodle Layer
1 8-ounce box lasagna noodles
1 tablespoon olive oil
1 teaspoon salt

Preheat oven to 375 degrees.  In a large skillet, cook ground beef, ground sausage, and onion until meat is browned.  Drain off fat.  Stir in the diced tomatoes, tomato sauce, tomato paste, sugar, and garlic powder.  Cover and simmer for 15 minutes, stirring often.  Meanwhile, cook noodles in boiling salted water, with the olive oil added to the water.  Drain and rinse noodles.  In a medium mixing bowl, beat eggs until smooth.  Add cottage cheese and mix thoroughly.  Add salt, pepper, parsley flakes, basil, and oregano and mix thoroughly.  Add  parmesan cheese and mix until blended.  In a separate bowl, combine chopped spinach, vinegar, and nutmeg.  Mix until thoroughly coated.  In a 13x9 baking dish, layer half of the lasagna noodles.  Next spread with half of the cottage cheese mixture.  Next spread with half of the spinach mixture, then half of the mozzarella cheese mixture.   Finally, spread with half of the meat sauce mixture.  Repeat layers.   Sprinkle with parmesan cheese on top.  Bake for 30-35 minutes or until heated through.  Let stand for 10 minutes before serving.

This is a great twist on a traditional lasagna recipe.  The spinach and cheddar cheese give it a rich, home-made taste.