Ingredients
- 2 Cups ricotta cheese
- 2 Cups mozzarella cheese, shredded (I use low fat)
- 1 egg
- package frozen chopped spinach, thawed
- 1 t salt
- ½ t pepper
- ¾ t oregano
- 1 jar (32 oz) spaghetti sauce
- 9 lasagna noodles
Directions
- Mix ricotta, 1 C mozzarella, egg, spinach, salt, pepper,
oregano.
- In a 9 x 13 greased pan, layer generous ½ cup sauce, 3 uncooked noodles, ½ cheese mixture
- Repeat.
- Top
with remaining noodles and sauce.
- Sprinkle remaining mozzarella on top.
- Pour scant C water around edges of container.
- Cover with foil and bake at 350 until bubbly; about 1 ¼ hour.
