Amount
Ingredient
Preparation



1
cup
mozzarella cheese

part-skim, shredded



10
ounces
corn





15
ounces
ricotta cheese

nonfat



1
each
egg





1
teaspoon
oregano leaves





1
teaspoon
salt





1/4
teaspoon
pepper

black



27 1/2
ounces
spaghetti sauce





9
each
lasagna noodles





1
cup
water





1/2
cup
cheese

mozzarella, shredded

 Preheat oven to 325 degrees.  Spray 9x13 baking dish with nonstick vegetable spray.  In mixing bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and pepper.  Line bottom of baking dish with 3/4 c sauce.  Layer half of noodles and top with half of cheese mixture.  Repeat and pour remaining sauce over top.  Carefully pour water around edges and sprinkle with mozzarella.  Tightly cover pan with foil and bake 1 hour and 15 minutes.  Let rest 1-15 minutes before serving