Spinach Lasagna

24 oz. ricotta cheese
12 oz. shredded mozzarella cheese
1 egg
2 packages of 10 oz. frozen spinach, thawed and drained (save liquid)
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon oregano
32 oz. spaghetti sauce
1—8 oz. package of uncooked lasagna noodles
1 cup liquid drained from spinach
Parmesan or romano cheese

Combine ricotta, mozzarella, egg, drained spinach, salt, pepper, and oregano. Spread some spaghetti sauce in greased 9 x 13 x 2 baking dish. Place noodles over sauce. Spread cheese/spinach mixture, parmesan over noodles; repeat layer. Last layer should be topped with noodles, sauce, and parmesan. Pour spinach water around edges. Cover securely with foil and bake at 350 degrees for 1 hour 15 minutes, or at 300 degrees for 2 hours. Let stand 15 minutes before serving.

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