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Prep 20min
Total13hr35min
Servings12
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Ingredients
1
lb mild bulk Italian pork sausage or ground beef
1
jar (26 to 28 oz) tomato pasta sauce
1
cup water
1
container (15 oz) ricotta cheese
2
tablespoons chopped fresh chives
1/2
teaspoon dried oregano leaves
1
egg
8
oz uncooked lasagna noodles
1
package (16 oz) sliced mozzarella cheese
2
tablespoons grated Parmesan cheese
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Steps
1
In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.
2
In medium bowl, mix ricotta cheese, chives, oregano and egg.
3
In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
4
Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
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Clever Cook: Just about everyone loves lasagna, but few would argue that its prep—boiling, draining and handling the hot slippery noodle—is a walk in the park. The beauty of this lasagna is that it lets you skip all those steps. When you assemble the dish a day ahead, the uncooked noodles have time to absorb the liquid and become tender. Voilà! Tasty lasagna without the hassle.
Instead of Italian sausage, try making this lasagna with ground beef instead.
For added flavor, use provolone cheese instead of the mozzarella.
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