1 lb. ricotta cheese
1 lb. cottage cheese
1 egg
15-20 oz. frozen (thawed) or canned spinach
1 tsp. salt
1 3/4 tsp. oregano
1/4 tsp. pepper
1 1/2 - 2 jars Ragu or Prego chunky spaghetti sauce
9 cooked lasagne noodles
9 slices Mozzarella cheese (I buy pre-sliced pkgs.)

Drain spinach thoroughly. It MUST be drained almost dry or the entire lasagne will be runny. I put mine in a fine strainer and squeeze it with a spoon. Mix ricotta and cottage cheese, egg, spinach, salt, oregano and pepper. Put a small amount of spaghetti sauce in bottom of pan to keep noodles from sticking. Layer bottom of pan with 3 lasagne noodles, 1/3 of the ricotta cheese mixture, 3 slices of Mozzarella. Repeat this order to form a second layer.

For third layer, put 3 noodles, remaining ricotta mixture, then a thin layer of spaghetti sauce to keep cheeses from drying and then top with last 3 slices of Mozzarella. Bake, covered for approximately 1 hour and 15 minutes. If using foil to cover pan, be careful as it tends to stick to the Mozzarella. You may care to sprinkle some Parmesan cheese over the top during the last 10 minutes of baking. A delightful change to your normal lasagne recipe!