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 (or freeze dried)
1/2 tsp. oregano leaves
1 egg
8 oz. uncooked lasagne 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 ungreased 13 x 9 inch baking dish or lasagne pan, spread 1 1/2 cups of meat sauce; top with 1/2 of the noodles, 1/2 of the Ricotta cheese mixture and 1/2 of the Mozzarella cheese. Repeat with remaining noodles, Ricotta cheese mixture and Mozzarella cheese; 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.