Short Cut Spinach Lasagna

© "From Ellie's Kitchen to Yours"
 
2 C (1 lb) low fat or nonfat cottage cheese
2 C (1/2 lb) part skim shredded Mozzarella cheese, divided
1 egg or egg substitute
10 oz pkg frozen chopped spinach
1 tsp oregano
Salt and pepper, to taste
29 to 32 oz spaghetti sauce
9 lasagna noodles (1/2 lb), uncooked
1 C water

Thaw and drain spinach. In large bowl combine cottage cheese, 1 cup of the Mozzarella, egg, spinach, salt, oregano and pepper. In greased 9"x13" baking dish, layer 1 cup sauce, third of noodles and half the cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1 cup Mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350° for one hour and 15 minutes or until bubbly. Let stand 15 minutes before serving.

Hint: This is a wonderful low cholesterol, low fat pasta dish that appeals to people of all ages. It is especially appealing to the cook, because it is so quick and easy to make! You don't even have to cook the lasagna first, which saves both time and mess. This may be made up to 2 days in advance. It also freezes very well.