Vegetarian Spinach Lasagna

1 12-ounce carton low-fat cottage cheese
1 cup low-fat Mozzarella cheese, grated
1 egg or soy egg substitute
1 (10-ounce) package frozen chopped spinach, thawed, and well drained
1 teaspoon oregano
1 26-ounce jar meatless spaghetti sauce
8 ounces rice lasagna, uncooked
1 cup water

In large bowl, mix cottage cheese, one-half cup Mozzarella cheese, egg, spinach, salt and oregano. In a lightly oiled 9?13-inch baking pan, layer one-half cup spaghetti sauce, one-third of the noodles, and one-half of the cheese mixture. Repeat layers. Top with remaining noodles. Sprinkle remaining Mozzarella cheese. Pour water around edges of baking dish. Cover dish tightly with foil. Bake in a preheated 350 degree oven for one hour, or until bubbly. Remove foil and cook 10 minutes more. Remove from oven and let stand 10 minutes before serving to eight.