Ingredients

1 lb. Ricotta

1 1/2 cups shredded mozzarella cheese, divided (reserve 1/2 cup for top)

2 (15 1/2 oz) jars spaghetti sauce

1/2 package lasagna noodles

1 cup of water

1 egg

1/4 cup toasted wheat germ

1 (10 oz) package of frozen chopped spinach, thawed and drained

1 teaspoon salt

1/4 teaspoon garlic powder

3/4 teaspoon oregano

1/8 teaspoon pepper

1/4 cup parsley

Instructions

One step recipe: no need to cook noodles ahead.

Combine first 10 ingredients. In greased 13" x 9" baking dish, layer 1/2 cup spaghetti sauce, 1/3 of noodles, 1/2 cheese mixture. Repeat and top with 1/2 cup mozzarella cheese. Pour water around edges. Cover tightly with foil. Bake at 350( for 1 hour and 15 minutes before serving.