Title: Overnight Lasagna
Categories: Blank Casserole 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.