Lasagna

3 cups Tomato Sauce
2 cups semolina flour
3 eggs
10 ounces spinach
2 cups cottage cheese or ricotta
3 tablespoons olive oil
1 pound lean ground beef
1 cup mozzarella, shredded
1/2 cup parmesan cheese, grated
1 teaspoon salt

1. Preheat oven to 375 degrees.
2. Mound flour and salt on a large surface and make a well in the center.
3. Crack eggs into the well and gradually incorporate flour into the eggs, adding a little water if necessary to make a firm dough. Knead well for at least 10 minutes.
4. Separate the dough into 2 pieces and roll out on the table. Cut into 13" by 3" rectangles. Repeat with remaining dough.
5. Meanwhile, heat olive oil in a large sauce pan over medium-high heat. Add the spinach and cook until completely wilted, stirring often.
6. Allow spinach to cool, then mix with cottage cheese or ricotta.
7. In a separate pan, cook ground beef until no longer pink, then combine with tomato sauce.
8. Start by spooning 1/4 cup of the tomato sauce and beef mixture into the bottom of a 13" by 9" casserole dish, then top with alternating layers of the spinach mixture, the prepared noodles and finish with a layer of noodles and remaining meat sauce.
9. Combine mozzarella and parmesan and spread evenly over the top of the lasagna.
10. Bake until cheese is brown and bubbly, about 30-40 minutes.

Makes 8 servings