Lazy-Day Overnight Lasagna

4 cups spaghetti sauce -- prepared., (32 oz.)

1 cup Water

2 cups ricotta cheese, part skim milk --

2 Tablespoons fresh Chives -- chopped

1/2 teaspoon dried Oregano Leaves

1 medium Egg

8 ounces Lasagna Noodles -- uncooked

1 pound mozzarella cheese, part skim milk -- sliced

2 Tablespoons Parmesan Cheese -- grated

1 or ground beef

2 or cottage cheese DIRECTIONS: Brown sausage in large skillet; drain well. Add spaghetti sauce and water; blend well. Simmer

5 minutes. In medium bowl, combine ricotta cheese, chives, oregano and egg; mix well. In bottom of ungreased

13x9-inch (3-quart) baking dish or lasagna pan, spread

1-1/2 cups of meat sauce; top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella cheese. Repeat with remaining noodles, ricotta cheese mixture and mozzarella cheese; top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate overnight. Heat oven to

50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Makes

12 servings. Dietary Exchanges:

2 Starch choices,

2 Proteins,

2 Fat.