Amateur Lasagna

Yields:	6 servings
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Thaw the spinach and squeeze dry.

In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.

Add the thawed spinach and blend well.

Use a 13x9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom.

This keeps the lasagna from sticking as it cooks, and enables you to remove it easily in neat portions.

Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix.

Make 3 layers this way, ending with the sauce.

Combine the water and vegetable juice cocktail or tomato sauce.

Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly.

Sprinkle with grated parmesan cheese if desired.

Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hours.

Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.

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Excellent. The citrus really adds to the flavor.