Short-Cut Spinach Lasagna

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

1. In a big bowl, mix Ricotta, 1 cup Mozzarella, egg, spinach, salt and oregano.
2. Place 1/2 cup sauce in bottom of a greased 13 x 9-inch baking pan.
3. Top with one-third of the noodles.
4. Cover noodles with half the cheese mixture.
5. Repeat.
6. Top with remaining noodles.
7. Pour remaining sauce over top.
8. Sprinkle with remaining Mozzarella.
9. Pour water around edges of pan.
10. Cover with foil. Bake at 350u0b0 for 1 hour.
11. Remove foil and bake 15 minutes more. Let stand 15 minutes before cutting.
12. Serves 8 or more.

ricotta cheese, mozzarella cheese, egg, salt, oregano, sauce, lasagna noodles, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302943 (may not work)