1 lb. Ricotta or sm. curd cottage cheese
1 1/2 c. or more shredded white cheese
1 egg, beaten
1 (10 oz.) pkg. frozen chopped spinach, thawed, patted dry
2 (15 1/2 oz.) jars spaghetti sauce
Salt, pepper, oregano & garlic powder to taste
1 (8 oz.) pkg. lasagne noodles, do not cook
1 c. water

In large bowl, mix Ricotta, 1 cup or more of cheese, egg, spinach and spices. In greased 13 x 9 inch pan, layer 1/2 cup of spaghetti sauce, 1/3 of noodles and 1/2 of cheese mixture. Repeat. Top with remaining noodles and sauce. Pour 1 cup water around edges of pan and top with remaining cheese. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Cool for 15 minutes.