1 qt. spaghetti sauce
1 (10 oz.) pkg. frozen chopped spinach
1 lb. Ricotta cheese
2 c. Mozzarella, grated or shredded
1 egg
1 lb. lasagna noodles, uncooked

Preheat oven to 325 degrees. Thaw and drain spinach (do not cook). Mix Ricotta with 1 cup of the Mozzarella, drained spinach, and the egg.

Put 1 cup of the sauce on bottom of lasagna pan; layer uncooked noodles, cheese mixture, noodles, and sauce until all ingredients are used. Add remaining 1 cup of Mozzarella on top. Add 1 cup of water along edge of pan.

Cover tightly with foil and bake for 1 1/2 hours. Keep covered 20 minutes before serving.