Served as main course. Non-vegetarian dish.

1 lb Italian Sausage, mild

4 cups Spaghetti Sauce, prepared. (32 oz.)

1 cup Water

2 cups ricotta Cheese, part skim milk

2 Tablespoons fresh Chives, chopped

1/2 teaspoon dried Oregano Leaves

1 medium Egg

8 ounces Lasagna Noodles, uncooked

1 pound Mozzarella Cheese, part skim milk, sliced

2 Tablespoons Parmesan Cheese, grated

Brown sausage in large skillet; 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 (3-quart) baking dish or lasagna pan, spread 1-1/2 cups of meat sauce; top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella cheese. Repeat with remaining noodles, ricotta cheese mixture and mozzarella cheese; top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate overnight. Heat oven to 350 degree F. Uncover baking dish. Bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

Serves: 12

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