This is the lasagna recipe I made last week. It was great out of the oven, but I didn’t think it made the best leftovers which is usually my favorite part of any pasta dish.
-1lb browned ground beef
-1 medium onion chopped
-16 oz tomato sauce
-15 oz tomato paste
-15 0z tomato puree
-1 t basil
-1 t italian seasoning
-2 bay leaves
-4-6 cloves minced garlic
-1 cup any type of red wine
-16 oz ricotta cheese
-1/4 cup grated Parmesan cheese
-1 T chopped parsely
-1 egg lightly beaten
-2-4 packages of mozzarella cheese
Mix together and cook in the crock pot on low for as long as you would like, at least an hour. I had it in the crock pot for about 5 hours.
Mix ricotta cheese, Parmesan cheese, chopped parsley, and egg together.
Heat oven to 350 degrees and cook lasagna noodles as directed by box (I used half box)
Spray 13x9x2 inch baking dish with cooking spray.
Layer dish with noodles, ricotta mixture, mozzerella cheese, and sauce. Repeat.
Sprinkle the top with parmesan cheese
Bake 45 minutes or until it bubbles in the middle.