1 small jar or can (about 14 ounces) favorite spaghetti sauce
1 cup canned diced tomatoes with basil garlic and oregano, not drained
1/4 cup water
1/4 cup grated Parmesan cheese
1 cup ricotta or cottage cheese
5 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F.
Mix spaghetti sauce, tomatoes and water in a small bowl. Spread 1/3 of the sauce over an 8 or 9-inch square or equivalent casserole dish.
Place 1/2 of the uncooked lasagna noodles over this, breaking them to fit and cover the sauce.
Beat the egg and mix with the Parmesan and ricotta/cottage cheese. Place this over the lasagna noodles.
Spread 1/2 of the shredded mozzarella cheese, then 1/3 of the sauce.
Place the other half of the noodles and top with remaining 1/3 of the sauce. Cover with lid of dish or aluminum foil.
Bake for 45 minutes until noodles are tender.
Top with other half of mozzarella cheese and let stand for about 10 minutes before serving.
Can be made ahead and may need extra baking time if refrigerated.