Pasta and Rice

Overnight Lasagna


12 Servings

  • 1 pound mild Italian sausage, casings removed
  • 32 ounces prepared Italian Tomato Sauce without meatballs
  • 1 cup water
  • 1 pound ricotta cheese
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon dried oregano
  • 1 egg
  • 10 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.


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