1 lb. Ricotta or small curd Cottage cheese
1 1/2 c. Mozzarella, shredded
1 egg, beaten
1 (10 oz.) pkg. chopped spinach, thawed & patted dry
1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. oregano
1 (32 oz.) jar spaghetti sauce
8 oz. lasagne noodles, uncooked
1 c. water

Mix Ricotta, 1 cup of Mozzarella, egg, spinach, salt, pepper, and oregano. In greased 13 x 9 x 2 inch pan, layer 1/2 cup spaghetti sauce, 1/3 of uncooked noodles, 1/2 cup cheese mixture. Repeat. Top with remaining noodles and sauce. Sprinkle with Mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes to firm before cutting.