Ingredients
- 16 oz carton ricotta cheese
- 1 1/2 c shredded mozzerella cheese
- 10 oz frozen spinach, thawed and drained
- 1 egg
- 1 t salt
- 1/8 t pepper
- 3/4 t oregano
- 2 15.5 oz jars spaghetti sauce
- 1 8 oz pkg lasagna noodles
- 1 c water
Directions
-
mbine ricotta, 1 c mozzerrella, egg, spinach, salt, pepper and oregano in large bowl; stir well. Spread 1/2 c spaghettie sauce in a greased 9×13-in baking dish. Place 1/3 of the noodles over sauce and spread 1/2 the cheese mixture over noodles. (No need to cook noodles.) Repeat layers. Top with remaining noodles, spaghetti sauce. Pour water around edges. Cover w/ aluminum foil and bake for 1 hr, 15 min at 350. Top with 1/2 c mozzerella cheese during last 5 min. Let stand 15 min before serving.