1 lb. ricotta or sm. curd cheese
1 1/2 c. shredded mozzarella, divided
1 egg
1 pkg. (10 oz.) frozen spinach, thawed & drained
1 tsp. salt
3/4 tsp. oregano
1/8 tsp. pepper
2 jars (15 1/2 oz. each) spaghetti sauce (or use your own)
1/2 pkg. (8 oz.) lasagna noodles (I use more)
1 c. water

In large bowl mix ricotta, 1 cup mozzarella, egg, spinach, salt, oregano and pepper. In greased 13 x 9 x 2 inch baking dish, layer 1/2 cup sauce, 1/3 of noodles, 1/2 cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1/2 cup mozzarella. Pour water around edges. Cover tightly with foil and bake in 350 degree oven for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes before serving.