1 lb. Ricotta cheese
1 1/2 c. shredded Mozzarella cheese
1 egg
3/4 tsp. oregano
1/8 tsp. pepper
2 (15 1/2 oz. each) jars spaghetti sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
1/2 pkg. lasagne noodles, uncooked
1 c. water

In large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, oregano and pepper. In greased 13 x 9 x 2 inch dish, layer 1/2 cup sauce, 1/3 noodles and 1/2 cheese mixture. Repeat. Top with remaining noodles then sauce, sprinkle with remaining 1/2 cup Mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350 degrees for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes before serving. Makes 8 servings.