Overnight Lasagna



1 Pound ground turkey

1 Teaspoon basil

1 (32 oz.) quart spaghetti sauce

1 Small curd cottage

1 Egg

8 Ounces uncooked lasagna

6 Slices of American
Cheese or cheese of choice

1/2 Cup water

1/2 Pound Mozzarella cheese, shredded

Salt and
pepper to taste

In a pan, brown the beef over
medium heat. Drain off fat into a can. Sprinkle the beef lightly
with salt and pepper. Allow the meat to cool.

In a bowl, mix the
cheeses (reserving 1/2 cup Mozzarella), egg and basil.

Spread 1/2 cup of
spaghetti sauce in greased 13 x 9 x 2-inch glass baking pan. Top with a layer of
raw noodles, cheese mixture, crumbled meat and sauce.

Build a second
layer. Top with noodles, remaining sauce and the reserved 1/2 cup of

Pour 1/2 cup of water around edges of pan. Cover tightly
with foil (dull side out). Refrigerate overnight.

The next day bake at 350
degrees for one hour for glass pan (use 375 degrees for metal pan), or
until mixture is bubbly and noodles are tender. Let stand fifteen minutes
before serving.