1 (15 oz.) carton Ricotta cheese
1 (8 oz.) pkg. shredded Mozzarella cheese, divided
1 egg
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 tsp. dried oregano
Dash of pepper
1 (32 oz.) jar spaghetti sauce
1/2 (16 oz.) pkg. lasagna noodles, uncooked
1 c. water

Preheat oven to 350 degrees.

In large mixing bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, egg, spinach, oregano and pepper.

In greased 13x9x2 inch baking pan, pour 1 cup sauce, add single layer of noodles and half of cheese mixture; repeat layers and end with remaining noodles and sauce.

Sprinkle with 1 cup Mozzarella. Pour water around edges of pan.

Bake, tightly covered with aluminum foil, for 1 hour and 15 minutes.

Let stand 15 minutes before serving. Lasagna may be assembled in advance and stored in refrigerator until ready to bake or may be frozen.