Total Time: 1 Hour 35 Mins

Prep: 30 mins

Cook: 45 mins

Inactive: 10 mins

Yield: 6-8 Servings

INGREDIENTS: 

• 1 tablespoon olive oil, plus extra for pan
• 1 1/2 pound lean ground beef or turkey
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 (8-ounce) jars tomato sauce
• 1 (8-ounce) box no-boil lasagna noodles
• 1/2 cup red wine
• 2 large eggs
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan
• 2 teaspoons freshly chopped parsley leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (8-ounce) bag shredded Mozzarella
• 1 (8-ounce) bag shredded Cheddar

DIRECTIONS:

Preheat oven to 375 degrees F. Lightly oil the bottom of a 13x9x2 inch baking dish.

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your meat and let it brown, breaking up meat with a wooden spoon. Add in the oregano, basil and minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter). I also like to add in red pepper flakes for a spicy kick. Once meat is browned pour in your tomato sauce and red wine. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in ricotta cheese, Parmesan, parsley, salt, and pepper.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and ricotta cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the ricotta cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle Cheddar and Mozzarella cheese on top. Bake in center of oven 35 to 45 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

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