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Pasta and Rice


Overnight Lasagna


1 pound mild Italian sausage
32 ounces prepared Italian Tomato Sauce without meatballs
1 cup water
1 pound fresh ricotta cheese
2 Tablespoons chopped fresh chives
½ teaspoon dried oregano
1 egg
8 ounces uncooked lasagna noodles (not oven-ready)
1 pound fresh mozzarella cheese, sliced into ⅛- to ¼-inch thick slices
¼ cup grated Parmesan cheese

In a large skillet, brown sausage; drain well. Add tomato sauce and water; blend well. Simmer 5 minutes.

In medium bowl, combine ricotta cheese, chives, oregano, and egg; mix well.

In ungreased 13 x 9-inch baking dish or lasagna pan (15 x 10-inch), spread 1½ cups of meat sauce; top with ½ of uncooked noodles, ½ of ricotta cheese mixture, and ½ of mozzarella cheese. Repeat layers; top with remaining meat sauce. Sprinkle with Parmesan cheese.

Cover and refrigerate overnight.

Heat oven to 350° F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Let stand 15 minutes before serving.

Makes 12 servings.