INGREDIENTS: 1 lb Italian Sausage — , mild *1
4 cups spaghetti sauce — prepared., (32 oz.)
1 cup Water
2 cups ricotta cheese, part skim milk — *2
2 Tablespoons fresh Chives — chopped
1/2 teaspoon dried Oregano Leaves
1 medium Egg
8 ounces Lasagna Noodles — uncooked
1 pound mozzarella cheese, part skim milk — sliced
2 Tablespoons Parmesan Cheese — grated
*1 or ground beef *2 or cottage cheese DIRECTIONS: Brown sausage in large skillet; drain well. Add spaghetti sauce and water; blend well. Simmer 5 minutes. In medium bowl, combine ricotta cheese, chives, oregano and egg; mix well. In bottom of ungreased 13×9-inch (3-quart) baking dish or lasagna pan, spread 1-1/2 cups of meat sauce; top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella cheese. Repeat with remaining noodles, ricotta cheese mixture and mozzarella cheese; top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate overnight. Heat oven to 350(F. Uncover baking dish. Bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Makes 12 servings. Dietary Exchanges: 2 Starch choices, 2 Proteins, 2 Fat.
This is a TNT and another excellent, and easy to prepare. D:1 RECIPESPASTALAZY-DAY OVERNIGHT LASAGNA.DOC