February 29, 2012

Overnight Lasagna

1 lb. ground beef or mild italian sausage
1 (28-oz) jar spaghetti sauce
1 C water
1 (15-oz) container ricotta cheese
2 TB chopped fresh chives
1/2 tsp dried oregano leaves
8 oz uncooked lasagna noodles
1 egg
1 (16-oz) pkg. sliced mozzarella cheese
2 TB grated Parmesan cheese

Brown beef, drain well and add spaghetti sauce and water. In bowl combine ricotta cheese, chives, oregano, and egg; mix well.

In ungreased 13x9 baking dish spread 1 1/2 cups of meat sauce. Top with half each of noodles, ricotta cheese mixture and mozzarella cheese. Repeat 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce and sprinkle with parmesan cheese. Cover; refrigerate 12 hours/overnight.

Heat oven to 350 degrees. Uncover baking dish; bake 50-60 min or until noodles are tender and casserole is bubbly. Cover, let stand 15 min before serving.