Ingredients
Prep Time: 30 minutes
Bake Time: 30-35 minutes

Meat Sauce:
1/2 lb (250 g) ground beef
1/2 lb (250 g) ground pork
1 cup (250 ml) chopped onion
2 cloves garlic, minced
1- 398 ml can tomatoes, cut up
1- 213 ml can tomato sauce
1- 156 ml can tomato paste
2 tsp. (10 ml) dried basil
2 tsp. (10 ml) dried oregano
2 tsp. (10 ml) black pepper
6 dried lasagna noodles

Filling:
1 beaten egg
1- 500 g container cream-style cottage cheese
1/4 cup (50 ml) grated parmesan cheese
3 tbsp. (45 ml) snipped fresh parsley
1- 300 g package frozen, chopped spinach, drained
1/2 cup (125 ml) milled Roasted Flax For Nutrition seeds
2 cups (500 ml) grated mozzarella cheese combined with grated parmesan cheese (parmesan cheese optional)

Directions
In a saucepan, over medium heat, cook meat, onion and garlic until meat is brown.
Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano and pepper. Bring to boil.
Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Cook noodles for 10 to 12 minutes or until tender but still firm. Drain and rinse with cold water.

In a bowl, combine egg, cottage cheese, parmesan cheese, parsley, spinach and ground Roasted Flax For Nutrition.
Preheat oven to 190°C (375°F).

Layer half of the cooked noodles in a lightly greased 2 L (2 quart) baking dish.
Spread with half of the cheese/spinach filling.
Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers.
If desired, sprinkle with additional parmesan cheese.

Bake for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

Courtesy of the Flax Council of Canada.

Nutritional Facts (per serving)
Energy	407 kcal
Protein	28 g
Total Fat	14 g
Polyunsaturated fat	3 g
Monounsaturated fat	4 g
Saturated fat	6 g
Cholesterol	55 mg
Carbohydrates	44 g
Dietary Fibre	5 g
Sodium	604 mg
Potassium	694 mg

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