1 lb. cottage cheese, 1 lb. ricotta cheese, or 1 lb. tofu (creamed in food processor)
1 1/2 cups shredded Mozzarella cheese (or mixed mozzarella and muenster cheeses), divided
1 egg
1 (10 oz.) box frozen chopped spinach, thawed and drained
1 tsp. salt
3/4 tsp. oregano
1/8 tsp. pepper
2 (15 1/20 oz.) cans spaghetti sauce
1 pkg. (16 oz.) lasagna noodles
1 cup water
In a large mixing bowl mix cottage cheese (or ricotta or creamed tofu), one cup Mozzarella, egg, spinach, salt, oregano, and pepper.
In a greased 13x9x2 inch pan layer 1/2 cup sauce, 1/3 of the noodles and 1/2 of the cheese mixture.
Repeat layering. top with remaining noodles then remaining sauce.
Sprinkle with remaining half cup Mozzarella.
Pour water around the edges.
Cover tightly with foil; bake in a 350o oven for one hour and fifteen minutes or until bubbly.
Let stand for 15 min. before serving.
Note: This really works. Noodles do not have to be cooked ahead.
