2 c. low fat cottage cheese
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagne noodles
1 c. water
Tomato sauce

Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup Mozzarella cheese, the egg, spinach and oregano. In a greased 13 x 9 x 2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagne noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. Sprinkle with remaining 1 cup Mozzarella cheese. Pour water around edges. Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.