Recipe courtesy of Carol Wieting

This recipe is a Wieting family favorite.

2-1/2 pounds lean ground beef
2 medium onions
2 heaping tablespoons garlic, chopped
20 lasagna noodles
1 (23-ounce) can diced tomatoes
1 (23-ounce) can crushed tomatoes
1 (12-ounce) can tomato paste
1 large (16-ounce) bag or 1-2 small (10-ounce) bags frozen chopped spinach ( thaw and drain if necessary)
1 pound Swiss cheese
1 pound shredded mozzarella cheese
1 (24-ounce) container small curd cottage cheese

Place ground beef, onions and garlic in a large pan and brown on the stove. Add tomatoes, paste and spinach. Allow to simmer 15 minutes. Cook lasagna noodles 2-3 minutes less than package directions (may use oven-ready noodles if desired). Slice Swiss cheese in approximately 1-inch by 1/4-inch pieces. Beginning with a layer of sauce, cover the bottom of a 9 x 13-inch pan. Place 5 lasagna noodles on top, overlapping if necessary. Layer the cheeses next, placing a tablespoon of cottage cheese every three inches or so. Repeat layers with final layer of sauce on top. Bake 45 minutes at 350 degrees or until heated through. Freezes well. Makes two lasagnas.