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

In large skillet, brown meat and drain well. Add spaghetti sauce and water; blend well. Simmer 5 minutes. In medium bowl, combine Ricotta cheese, chives, oregano and egg. In bottom of ungreased 13 x 9 inch or lasagna pan, spread 1 1/2 cups of meat sauce; top with 1/2 of noodles, 1/2 of the Ricotta mixture and 1/2 of the Mozzarella. Repeat with remaining noodles, Ricotta and Mozzarella. Sprinkle with Parmesan. Cover and refrigerate overnight. Heat oven to 350 degrees. Uncover baking dish. Bake for 50 to 60 minutes or until noodles are tender and bubbly. Let stand 15 minutes before serving. Makes 12 servings.