Spinach Lasagna

• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese, divided
• 1 cup grated 3-cheese blend, divided
• 1 egg, lightly beaten
• 1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
• Salt and pepper to taste
• 2 teaspoons dried oregano
• 1 (25-ounce) jar pasta sauce
• 9 no-boil uncooked lasagna noodles

Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.