Spinach Lasagna 2

SPINACH LASAGNA

1 lg. carton low-fat cottage cheese 1 egg 2 boxes frozen, chopped spinach, thawed, drained WELL 1 tsp. oregano Dash of pepper 1 tsp. salt (opt.) 1 lg. jar spaghetti sauce plus part of a sm. jar 9 lasagna noodles, uncooked 12 oz. Mozzarella cheese, shredded In a bowl, mix cottage cheese, 1/2 Mozzarella cheese, egg, spinach, oregano, pepper and salt. In a greased 9 x 13 inch pan, layer 1 cup sauce, 3 lasagna noodles, 1/2 of cheese mixture. Repeat. Top with remaining noodles and sauce. (I usually need extra sauce at this point. Sometimes I use pizza sauce.) Sprinkle with remaining Mozzarella. COVER tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand for 15 minutes before serving. Can be assembled ahead of time and refrigerated until ready to bake. Serves 6 to 8. TIP: 1 pound lean ground beef can be substituted for spinach.