1 lb. ground beef
32 oz. jar spaghetti sauce (prepared)
1 c. water
15 oz. carton Ricotta cheese
16 oz. Mozzarella cheese
2 tbsp. chopped chives
1/2 tbsp. oregano
2 eggs
8 oz. uncooked lasagna noodles

In large skillet, brown meat, drain well, add spaghetti sauce and water. Simmer 5 minutes. In medium bowl combine Ricotta, chives, oregano, and eggs, mix well. In bottom of 13 x 9 inch baking dish spread some sauce, lay lasagna noodles on this, cheese mixture on top of noodles, sprinkle some Mozzarella on this.

Repeat, saving some sauce for top layer ending with Mozzarella cheese. Cover and refrigerate overnight. Heat oven to 350 degrees. Uncover and bake 50-60 minutes until noodles are tender and casserole bubbly. Let stand 15 minutes before serving.