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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.
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.
Preheat the oven to 350°F and grease a 13 x 9″ casserole dish. Set aside.
In a mixing bowl, combine the ricotta, parmesan, eggs, basil, and herbs, stirring together until well mixed.
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.
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!