1 (16 oz.) container low fat cottage cheese
1 1/2 c. lowfat shredded mozzarella cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 egg
1 tsp. salt
1/4 tsp. oregano
1/8 tsp. pepper
1 (32 oz.) jar spaghetti sauce
1 (8 oz.) pkg. lasagna noodles, uncooked
1 c. water

Combine cottage cheese, 1 cup mozzarella cheese, egg, spinach, salt, pepper and oregano in a large mixing bowl. Stir well.

Spread 1/2 cup spaghetti sauce in a greased (use Pam) 13 x 9 x 2 inch baking dish. Place 1/3 uncooked lasagna noodles over sauce and spread with half cheese mixture. Repeat layers. Top with remaining uncooked noodles, spaghetti sauce and 1/2 cup mozzarella cheese. Pour water around edges. Cover securely with aluminum foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes before serving.