Recipe - Overnight Lasagna

1 pound GROUND BEEF
1 teaspoon SALT
1 cup WATER
1 ds PEPPER
One half cup PARMESAN CHEESE
1 teaspoon PARSLEY FLAKES
One half teaspoon ONION POWDER
32 ounce SPAGHETTI SAUCE
2 teaspoon OREGANO
One fourth teaspoon SUGAR
15 ounce RICOTTA CHEESE
8 ounce MOZZARELLA CHEESE
12 ounce 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 SAUCEMEAT MIXTURE ALTERNATELY WITH NOODLES AND CHEESES IN A LIGHTLY
GREASED CASSEROLE DISH, STARTING WITH SAUCEMEAT MIXTURE. MAKES 8 SERVINGS.
BAKE AT 350 DEG F FOR 45 TO 55 MINUTES OR UNTIL CHEESE IS MELTED AND
BUBBLY.
Posted to MMRecipes Digest by scotlyn@juno.com (Daniel S Johnson) on May
3, 1998