Overnight Lasagna

Connie Tucker Williams
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 lb ground beef
  • 32 oz jar spaghetti sauce
  • 1 cup water
  • 15 oz carton Ricotta cheese
  • 2 Tbsp chives, chopped
  • 1/2 tsp oregano
  • 1 egg
  • 8 oz lasagna noodles, uncooked
  • 16 oz package mozzarella cheese, slices
  • 2 Tbsp Parmesan® cheese, grated

In a large skillet, brown ground beef. Drain well. Add spaghetti sauce and water. Blend well. Simmer 5 minutes. In a medium bowl, combine Ricotta® cheese, chives oregano, and egg. Mix well. In bottom of a 13×9 inch baking dish, spread 1 1/2 cups of meat sauce. Top with 1/2 of lasagna noodles, 1/2 Ricotta cheese mixture, and 1/2 mozzarella cheese. Repeat layers. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerator overnight. Heat oven to 350 degrees. Uncover baking dish; bake 50 to 60 minutes. Let stand 15 minutes before serving.

Serves 12.


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