1 lb. mild Italian sausage or ground beef
32 oz. jar prepared spaghetti sauce
1 c. water
15 oz. carton ricotta cheese
2 tbsp. chopped fresh chives
1/2 tsp. oregano leaves
1 egg
8 oz. uncooked lasagna noodles
16 oz. pkg. sliced Mozzarella cheese
2 tbsp. grated Parmesan cheese

In large skillet, brown sausage; 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 13 x 9 inch (3 quart) baking dish or lasagna pan, spread 1 1/2 cups of meat sauce. Top with 1/2 of noodles, 1/2 of ricotta cheese mixture and 1/2 of Mozzarella cheese. Repeat layers. Top with remaining meat sauce; sprinkle with Parmesan cheese. Cover and refrigerate overnight.

Heat oven to 350 degrees. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Let stand 15 minutes before serving. 12 servings.