16 oz. Ricotta or small curd cottage cheese
1 1/2 c. Mozzarella
1 egg
10 oz. frozen spinach
1 tsp. salt or Mrs. Dash
1/8 tsp. pepper
3/4 tsp. oregano
2 (15 oz.) jars spaghetti sauce
8 oz. lasagne noodles
1 c. water

Thaw and drain spinach, then mix with Ricotta, 1 cup Mozzarella, egg and seasonings. Spread 1/2 cup of spaghetti sauce in bottom of greased 9 x 13 pan. Place one-third of uncooked lasagne noodles on sauce, then spread with half of spinach mixture. Repeat layers. Top with remaining noodles, sauce and 1/2 cup Mozzarella. Pour water around edges. Cover with foil and bake for 1 hour and 15 minutes at 350°F. Let stand 15 minutes before serving.