3 c. spaghetti sauce (homemade or bought)
1 1/2 c. (12 oz.) Ricotta cheese or cottage cheese
1/2 c. grated Parmesan cheese
1 egg
3/4 tsp. dried oregano
6 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, defrosted and drained well
1 1/2 to 2 c. shredded Mozzarella cheese

Place spaghetti sauce in 1 1/2-quart casserole and cover. Microwave on HIGH 3-4 minutes or until it boils. Combine Ricotta or cottage cheese, half of the Parmesan cheese, egg and oregano.

Spread 1/2 cup sauce on bottom of 6x10 inch baking dish. Overlap 3 uncooked lasagna noodles over sauce. Spread with half the Ricotta cheese mixture, all of spinach and 1 cup of Mozzarella cheese. Spread in order 1 1/2 cups sauce, 3 uncooked noodles, remainder of Ricotta mixture, remaining sauce.

Cover with plastic wrap. Microwave on HIGH for 7 1/2 minutes. Rotate dish half turn. Microwave on MEDIUM for 20-21 minutes until noodles are tender. Let stand covered, 10 minutes. Top with remaining Mozzarella and Parmesan cheeses. Cover just to allow cheeses to melt. Serves 6.

NOTE: To serve 8 use the following: 2 c. Ricotta cheese 3/4 c. Parmesan cheese 1 egg 1 tsp. dried oregano 8 uncooked lasagna noodles 1 1/2 pkgs. spinach 2 to 2 1/4 c. Mozzarella cheese

Layer in 11x8x2 baking dish. Cook on HIGH 10 minutes; rotate. Cook on MEDIUM for 26-28 minutes.