#from-old-recipes
Ingredients:
2 1/2 c grated mozzarella cheese
2 c dry curd cottage cheese (or ricotta)
1 egg
1 tsp salt
1 jar spaghetti sauce (28 oz), like Prego
1 1/2 c water
1 tsp oregano
1 lb uncooked lasagna noodles

Combine cottage cheese, 2 cups mozzarella, egg, and salt in bowl.

Add oregano and water to spaghetti sauce. Spread 1 cup of sauce over the bottom of the 9"x13" baking dish. Shake the pan lightly to spread the sauce. Place 5 of the dry noodles over this in a single layer. They will expand as they cook, so don't worry if they don't cover every inch. Place half of cheese mixture on top of noodles. Pour another 1 cup of sauce over cheese mixture. Place remaining noodles and top with cheese mixture. Pour remaining sauce over all.

Shake the casserole dish gently to settle all the ingredients. Cover and bake for 1 1/4 hour at 350 degrees. Uncover and for the last ten minutes of baking, top the lasagna with 1/2 cup of mozzarella. After removing the pan from the oven, let it stand for 20 minutes before cutting.

For a meat lasagna, you can also add chopped onions and hamburger to the sauce. For a vegetarian lasagne, add frozen spinach (defrost and squeze pretty dry before you mix it in) with the cheese mixture. If you don't bake it immediately, you can wrap it well and freeze it. Allow at least 24 hours to defrost before baking, and expect to add at least a half an hour to the baking time.