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 Mozzerella 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, oregano, and egg; mix well. In greased 13 x 9 inch (3 quart) baking dish or lasagna pan spread 1 1/2 cup meat sauce, top with 1/2 of the uncooked noodles, 1/2 of the Ricotta mixture and 1/2 of the Mozzarella cheese. Repeat layers; top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Next day: remove from refrigerator, uncover baking dish and bake at 350 degrees for 50 to 60 minutes or until the noodles are tender and casserole is bubbly. Let stand 15 minutes before serving. 12 servings.