Brown ground beef in a large skillet; drain well.
Add spaghetti sauce and water and mix well; simmer 5 minutes.
In a medium bowl, combine ricotta, chives, oregano and egg; mix well.
In bottom of ungreased 13x9-inch baking dish or lasagna pan, spread 1 1/2 cups meat sauce. Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella. Repeat with remaining noodles, ricotta cheese mixture and mozzarella. Top with remaining meat sauce.
Sprinkle with parmesan cheese.
Cover and refrigerate overnight.
Heat oven to 350 degrees.
Uncover baking dish and bake for 50-60 minutes, or until noodles are tender and casserole is bubbly.