1 lb. Ricotta or sm. curd Cottage cheese
1 1/2 c. shredded Mozzarella cheese
1 egg
1 (10 oz.) pkg. frozen chopped spinach, drained & thawed
1 tsp. salt
3/4 tsp. oregano
1/8 tsp. pepper
2 (15 1/2 oz.) jars spaghetti sauce or 4 c. of your own
1/2 (8 oz.) pkg. lasagna noodles
1 c. water
Mushrooms, sliced thin, sauteed (optional)
Carrots, sliced thin, sauteed (optional)

In large bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, oregano and pepper. In greased 13x9x2 inch baking dish, layer 1/2 cup sauce, third of noodles and half the cheese mixture, (optional layer of mushrooms and carrots may be added). Repeat. Top with remaining noodles then remaining sauce. Sprinkle with remaining 1/2 cup Mozzarella. Pour water around edges. Cover tightly with foil.

Bake in 350 degree oven for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes before serving. This is great and it freezes well.