1 1/2 Cup(s) shredded mozarella cheese
1 Cup(s) cottage cheese or ricotta cheese
1 Each(s) egg
1 1/2 Tablespoon(s) chopped fresh oregano
3 Cup(s) peeled, thinly sliced all-pupose potatoes
2 1/2 Cup(s) tomato sauce, homemade or good quality from a jar
1/4 Cup(s) grated Parmesan
Heat the oven to 400F. Coat a 2-1/2 to 3-quart shallow glass baking dish with vegetable or olive oil spray.
In a large bowl, whisk together 1 cup of the mozarella, the cottage or ricotta cheese, the egg, and the oregano.
Make a thin, even layer of one-third of the potatoes in the bottom of the prepared dish. Next make a layer of one-third of the cheese mixture, spreading it evenly over the potatoes. Add one-third of the tomato sauce. Continue layering, finishing with a layer of sauce. Sprinkle the top of the casserole with the remaining 1/2-cup of mozarella cheese. Cover the baking dish tightly with foil.
Bake 40 minutes. Remove the foil, return to the oven, and continue baking until the potatoes are tender when pierced, 15 to 25 minutes. Let the lasagna stand for about 10 minutes before serving.