Lasagna

1 1/4 lb. ground beef
Olive oil
1 large onion, chopped
4 cloves garlic, minced, separated
1/4 cup red wine
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 Tbsp tomato paste
2 14.5-oz. cans chopped tomatoes, drained
2 15-oz. cans tomato sauce
Salt and pepper, to taste

15 oz. ricotta cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1 egg
Salt and pepper, to taste

12 no-boil lasagna noodles (1 8-oz. package)
4 cups shredded mozzarella cheese
Shredded or grated parmesan cheese for the top

Place a large pot or Dutch oven over medium-high heat. Add the meat to the pan, breaking it apart with a spatula or spoon. Brown the meat, then drain it in a colander (with small enough holes so you don’t lose pieces of meat). Wipe out the pan with a paper towel, then place back over the heat and about 2 tablespoons of olive oil. Lower the heat to medium. Add the onion and some salt. Cook, stirring, until the onions are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Deglaze the pan with the red wine, then add the oregano, basil, crushed red pepper flakes, and tomato paste. Stir to combine, then add the tomatoes and tomato sauce. Let the sauce simmer slowly for 30 minutes to 1 hour. Taste and adjust seasonings.

Combine the ricotta cheese, dried oregano, dried basil, and egg in a bowl. Mix well. Add salt and pepper to taste (or not, if you have reason to fear raw eggs).

Assemble thusly in a 9×13 baking dish:

(top)
Parmesan cheese
1 cup mozzarella cheese
1 cup meat sauce
3 noodles
1 cup mozzarella cheese
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup mozzarella cheese
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup mozzarella
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup meat sauce
(bottom)

At this point, the lasagna can be covered and refrigerated for 2-3 days, or frozen up to 2 months.

Heat the oven to 350. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake until the cheese has browned slightly and is bubbly, another 15-30 minutes. Let rest for 5 minutes and serve.

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