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- Uncooked noodles make this one easy
- Pam Jones
- 1 lb (.5 kg) ground beef
- 1 (32 oz (896 grm) jar) prepared spaghetti sauce
- 1 cup (225 ml) water
- 1 (15 oz) carton ricotta cheese
- 2 T chopped fresh chives
- 1/2 t oregano
- 1 egg
- 8 oz (224 grm) uncooked lasagna noodles
- 1 (16 oz) package sliced mozzarella cheese
- 2 T parmesan cheese
- Brown beef in large skillet; drain well.
- Add spaghetti sauce and water; blend well.
- Simmer 5 minutes.
- In a medium bowl, combine ricotta, chives, oregano and egg; mix well.
- In bottom of ungreased 13x9" pan, spread 1-1/2 cups (350 ml) of meat sauce; top with half of the noodles, half of the ricotta cheese mixture and half the mozzarella.
- Repeat with remaining ingredients; ending with meat mixture.
- Sprinkle with parmesan.
- Cover and refrigerate overnight.
- Heat oven to 350 degrees (175 C.).
- Uncover dish.
- Bake 50-60 minutes or until noodles are tender and casserole is bubbly.
- Cover and let stand 15 minutes before serving.
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