1 pkg. uncooked lasagna noodles
1 lb. ricotta cheese
2 c. shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach, thawed and drained or 2-3 c. chopped fresh spinach
2-3 carrots, coarsely grated
1 tsp. salt (optional)
1/2 tsp. oregano
1/8 tsp. pepper
1 qt. your favorite spaghetti sauce
1 c. water
Parmesan cheese, grated

Preheat oven to 350 degrees. Mix together ricotta, Mozzarella, egg, spinach, carrots, salt, oregano, pepper. In greased 9x13 inch lasagna dish, pour about 1/2 cup of sauce over bottom of dish. Cover bottom with 1 layer uncooked lasagna noodles, overlapping strips slightly. Add half of cheese mixture and spread almost to edges of pan.

Repeat with 1/2 cup sauce and remainder of cheese mixture. Top with another layer of noodles and remaining sauce. Sprinkle Parmesan over top, and more Mozzarella, if desired. Pour water around edges. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour. Let cool 15 minutes.