Ingredients

1 lb. riccota or small-curd cottage cheese

3 c. shredded mozzarella cheese, divided

1 egg

1 package (10 ounces) frozen chopped spinach, thawed and drained (I use fresh spinach)

1 tsp. salt

3/4 tsp. oregano

1/8 tsp. pepper

2 jars (15 1/2 ounces each) spaghetti sauce

1/2 package lasagna noodles (8 ounces)

1 c. water

Preparation

Preheat oven to 350 degrees

  1. In large bowl mix ricotta, 1 cup shredded mozzarella, the egg, spincah, salt, oregano and pepper.

  2. In greased 13x9x2-inch backing dish layer 1/2 cup sauce (I use more), third of noodles, ½ cup mozzarella, and half the cheese mixture.

  3. Repeat.

  4. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1 cup mozzarella. Pour water around edges. Cover tightly with foil. Bake in 350º oven 1 hour 15 minutes or until bubbly.

  5. Let stand 15 minutes before serving. Mixed-green salad and garlic bread are good go-withs. Makes 8 servings.