Step 1

In a large sauce pan over medium heat, sauté the garlic, diced onion, and diced red pepper until translucent. Push all the veggies to the side of pan, creating a ring of vegetables.

Step 2

Add the meat in the middle. Cook the meat and while it’s cooking use a straight edge spatula to break up the meat into small pieces. Once no pink meat remains, stir the vegetables and meat together and cook for another 3 minutes. Add oregano, salt, tomato sauce, red wine, and water. Cook until mixture thickens, about 5 minutes, remove from heat.

Step 3

Preheat the oven to 350°F and grease a 13 x 9″ casserole dish. Set aside.

Step 4

In a mixing bowl, combine the ricotta, parmesan, eggs, basil, and herbs, stirring together until well mixed.

Step 5

Spread a thin layer of meat sauce in the casserole dish. Place a layer of the lasagna noodles in a flat layer over the sauce. Spread about 1/2 cup of the ricotta mixture over the noodles, followed by about 1 1/2 cups of meat sauce. Repeat until you run out of ricotta, ending with noodles topped with sauce. Spread the mozzarella cheese over the last layer.

Step 6

Cover the pan tightly with tinfoil and bake at 350°F for 30 minutes. Uncover and bake for 15 more minutes. Allow to cool before serving!