1 hour and 35 minutes

Ingredients for tomato sauce

Italian tomatoes, 56 oz.
Carrot, 1 chopped
Onion, 1 medium chopped
Extra virgin olive oil, ¼ cup
Garlic, 4 cloves, minced
Tomato paste, 6 oz.
Dry red wine, ¼ cup
Fresh parsley, ¼ cup minced
Dried basil, 1 tbsp minced
Dried oregano, 1 tbsp minced
Salt, 1 tbsp
Pepper, ½ tsp

Ingredients for Lasagne

Ground beef or Italian sausage, cooked and drained, 1 pound
Ricotta, 4 cups
Shredded parmigiano reggiano, divided, 1 ½ cups
Fresh parsley, 3 tbsps minced
Lasagna, cooked and drained, ½ pound
Shredded mozzarella, 3 cups


Drain the tomatoes and reserve juice. Finely chop the tomatoes and set aside. Then, in a large saucepan, cook carrot and onion in extra virgin olive oil until tender. Add garlic and cook for just 1 minute. Add reserved juice, tomatoes, tomato paste, red wine, then also parsley, basil, oregano, salt and pepper. Simmer 1 hour, stirring occasionally.

Then, in a medium bowl, combine the tomato sauce with the cooked beef or sausage.

In a separate medium bowl, combine the ricotta, 3/4 cup parmigiano reggiano and parsley.

Pour 3/4 cup of tomato mixture in the bottom of 13 x 9-inch baking pan. Then layer one-third of the the lasagne, half of the ricotta mixture, one-third of the remaining tomato sauce and 1 cup of mozzarella in the baking pan. Repeat the layers. Top with the remaining lasagne, tomato sauce, 1 cup of mozzarella and 3/4 cup of parmigiano.

Cover with foil and bake at 350°F for about 50 minutes; uncover and bake for 15 minutes more. Let stand for 10 minutes before serving.
Thanks to: Joovina Cooks Italian