1 lb. low-fat ricotta or low-fat cottage
1 1/2 c. shredded low-fat Mozzarella cheese
1 egg or 1/4 c. thawed egg beaters
1 (10 oz.) pkg. frozen chopped spinach, thawed and patted dry
1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. oregano
2 (15 1/2 oz. each) jars spaghetti sauce
1/2 (8 oz.) pkg. lasagna noodles (8 noodles) may use cooked or uncooked
1 c. water, if using uncooked noodles

In a large bowl, mix ricotta, 1 cup Mozzarella, egg, spinach, salt, pepper, and oregano. In a greased 13 x 9 x 2 inch baking dish. Layer 1/2 of spaghetti sauce, 1/3 of noodles, 1/2 of cheese mixture. Repeat.

Top with remaining noodles and sauce. IF USING UNCOOKED NOODLES POUR 1 CUP WATER OVER TOP. Sprinkle reserved 1/2 Mozzarella cheese on top.

Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes to firm before serving. Serves 8.