Title: Overnight Lasagna
Categories: Sharon, Casseroles, Pasta
Yield: 4 Servings

1 lb GROUND BEEF
1 ts SALT
1 c WATER
1 ds PEPPER
1/2 c PARMESAN CHEESE
1 ts PARSLEY FLAKES
1/2 ts ONION POWDER
32 oz SPAGHETTI SAUCE
2 ts OREGANO
1/4 ts SUGAR
15 oz RICOTTA CHEESE
8 oz MOZZARELLA CHEESE
12 oz LASAGNA NOODLES

BROWN THE GROUND BEEF. ADD ONION AND SALT AND COOK FOR SEVERAL MINUTES.
STIR FREQUENTLY. DRAIN OFF FAT. IN A MIXING BOWL, COMBINE SPAGHETTI SAUCE,
WATER, OREGANO, PARSLEY FLAKES, ONION POWDER, SALT, SUGAR AND PEPPER. ADD
MEAT TO SAUCE MIXTURE. COOK NOODLES AS PER PACKAGE DIRECTIONS. DRAIN WELL.
LAYER SAUCE-MEAT MIXTURE ALTERNATELY WITH NOODLES AND CHEESES IN A LIGHTLY
GREASED CASSEROLE DISH, STARTING WITH SAUCE-MEAT MIXTURE. MAKES 8 SERVINGS.
BAKE AT 350 DEG F FOR 45 TO 55 MINUTES OR UNTIL CHEESE IS MELTED AND
BUBBLY.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May
3, 1998