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Overnight Lasagna Recipe

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This recipe for Overnight Lasagna, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Harkins
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. mild Italian sausage (or ground beef)
1 (32 oz.) jar spaghetti sauce (I use a little more and skip the water)
1 cup water
1 15 oz. carton ricotta cheese
2 Tbs. chopped fresh chives
1/2 tsp. oregano
1 egg
8 uncooked lasagna noodles
1 10 oz. pkg. Mozzarella cheese slices
2 Tbs. grated Parmesan cheese

Directions:
Directions:
Brown and drain meat. Add spaghetti sauce (and water if you use it). Simmer 5 minutes. In a medium bowl, combine cheese, chives, oregano and egg. In ungreased 9 x13 pan, spread 1 1/2 cups of meat sauce. Top with half of noodles, then half of ricotta mix, then half of mozzarella cheese. Repeat layers and top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Bake a 350 degrees (uncovered) for about 50-60 minutes or until noodles are tender and casserole is bubbly. Let stand 15 minutes before serving.

Personal Notes:
Personal Notes:
You don't have to pre-cook the noodles in this recipe and you can make it the night before!

 

 

 

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