K A S H R U T . C O M_©

• 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

directions

1. In a large mixing bowl mix cottage cheese (or ricotta or creamed tofu), one cup Mozzarella, egg, spinach, salt, oregano, and pepper.
2. In a greased 13x9x2 inch pan layer 1/2 cup sauce, 1/3 of the noodles and 1/2 of the cheese mixture.
3. Repeat layering.  top with remaining noodles then remaining sauce.
4. Sprinkle with remaining half cup Mozzarella.
5. Pour water around the edges.
6. Cover tightly with foil;  bake in a 350^o oven for one hour  and fifteen minutes or until bubbly.
7. Let stand for 15 min. before serving.