My
Lasagna
Ingredients:
2
1/2 cups quality spaghetti sauce,
with or without meat
1/4
cup wine
12
sheets of lasagna noodles
16
oz. carton ricotta cheese
2/3
cup grated Parmesan cheese
1
1/2 cups shredded mozzarella cheese
1
large egg
3
large cloves garlic, finely minced
1
tbs. Diced fresh basil (if using dried herbs, 1 tsp.)
1
tbs. Diced fresh oregano (if using dried herbs, 1 tsp.)
salt and pepper to taste.
Prepare
pasta in boiling water just until tender, rinse and set aside.
Add
wine to sauce, mixing well.
In
13 X 9 inch pan, place about 1/2 cup sauce, completely covering bottom.
Arrange 1/2 pasta over sauce to cover.
Gently spread cheese mixture over pasta.
Cover cheese mixture with another layer of pasta and pour remainder of
sauce on top, spreading well and running a knife around sides of pan to let
sauce seep down.
Bake
at 325* for 1 hour 15 minutes or until bubbly.
Sprinkle remaining ½ cup mozzarella and 1/3 cup parmesan cheese on top
and return to oven for 5 - 10 minutes. Allow
to rest at room temperature for 20 minutes before serving.