1 pound ricotta cheese

1 1/2 cup shredded mozzarella

1 egg, lightly beaten

1 10-ounce package frozen chopped spinach, thawed and drained

1 teaspoon salt

1/2 teaspoon pepper

3/4 teaspoon oregano

32-ounce jar of any spaghetti sauce (we like Prego)

9 lasagna noodles

1 cup water

 

Mix ricotta, 1 cup mozzarella, egg, spinach, salt, oregano, and pepper. Grease a 13 x 9 inch pan. Layer 1/2 cup sauce, 3 uncooked noodles and 1/2 of the cheese mixture in the pan. Repeat layering and top noodles with remaining sauce. Sprinkle with 1/2 cup cheese. Pour water around edge of pan. Cover with foil. Bake 350 degrees for 1 hour and 15 minutes. Let stand 15 minutes before cutting.