Vegetable Lasagna

• 2 c. small curd cottage cheese
• 1 1/2 c. shredded Mozzarella cheese
• 1 egg
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained well
• 2 c. thinly sliced zucchini squash
• 1 tsp. salt
• 3/4 tsp. oregano
• 1 (32 oz.) jar Prego spaghetti sauce
• 8 oz. lasagna noodles
• 1 c. water

1. Mix cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt and oregano.
2. Layer in 9 x 13-inch greased dish or pan, 1/2 cup spaghetti sauce, 1/2 noodles, 1/2 cheese mixture, 1 cup sliced zucchini and repeat.
3. Top with remaining sauce; sprinkle rest of Mozzarella cheese on top.
4. Just before baking, pour the 1 cup water around edge; cover tightly with foil.
5. Bake at 350u0b0 for 1 hour and 15 minutes.
6. Let stand 15 minutes before serving.

cheese, mozzarella cheese, egg, well, zucchini, salt, oregano, spaghetti sauce, lasagna noodles, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650819 (may not work)