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
