Easy Manicotti/Lasagna (vegetarian)

2 c. (8 oz) sh. mozzarella cheese, divided
1 - 16 oz carton fat free cottage cheese
1 - 10 oz pkg frozen chopped spinach, thawed, drained and squeeze/air dry
1/4 c. grated fresh Parmesan
1 1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 - 8 oz pkg manicotti or lasagna noodles (14 shells or 1 box of lasagna noodles)
1 -26 oz jar spaghetti sauce
cooking spray
1 c. water

combine 1 1/2 c. mozzerella, cottage cheese, and next 5 ing. (thru black pepper) in a medium bowl.

if using manicotti:

Spoon about 3 tbs cheese mixture into each uncooked manicotti. Pour half the spagh. sauce into a 9x13 pan coated with cooking spray.
arrange stuffed shells in a single layer over sauce and top with the remaining sauce.
Pour 1 c. water into dish. Sprinkle with remaining cheese.
Cover tightly with foil and bake at 375 for 1 hr. let stand 10 min. before serving.

Lasagna -
just layer the three in this order, two times: noodles, cheese mix, sauce - still adding the water and topping with cheese.
cover tightly with foil and bake at 375 for 1 hr. let stand 10 min. before serving.

I double this and split it between 4 - 8x8 pans.
Prepare but don't bake.
Thaw 24 hrs in fridge.
Bake as directed.