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

In a large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, oregano and pepper.

In greased 13x9x2 inch pan layer 1/2 jar sauce, 4 noodles, 1/2 cheese mixture. Repeat. Top with remaining noodles and 1/2 jar sauce. Sprinkle remaining 1 cup Mozzarella on top. Sprinkle with Parmesan. Pour water around edge. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes before cutting.