Amateur Lasagna

Directions

1. 1
   Thaw the spinach and squeeze dry.
2. 2
   In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.
3. 3
   Add the thawed spinach and blend well.
4. 4
   Use a 13x9 inch pan.
5. 5
   Put a small amount of the sauce in bottom and spread lightly to cover bottom.
6. 6
   This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.
7. 7
   Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix.
8. 8
   Make 3 layers this way, ending with the sauce.
9. 9
   Combine the water and vegetable juice cocktail or tomato sauce.
10. 10
    Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly.
11. 11
    Sprinkle with grated parmesan cheese if desired.
12. 12
    Cover tightly with foil.
13. 13
    Bake at 350F (180C) for 1 hour to 1 and 1/4 hours.
14. 14
    Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.