1 medium onion, chopped

3 tbsp. olive oil

1 1/2 lbs. lean ground beef

1 clove garlic, minced

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1/2 cup each dry red wine

1/2-1 cup water

1 tsp. salt, plus more to taste

1 tsp. oregano

1/2 tsp. pepper

1/2 tsp. sugar

12 oz. lasagna noodles

1 lb. (2 cups) ricotta cheese or small curd cottage cheese

1/2 lb. mozzarella cheese, thinly sliced

1/2 shredded Parmesan cheese

In frying pan, saute onion in oil until soft. Add beef and garlic and cook, stirring until meat is brown and crumbly. Stir in tomato sauce, tomato paste, wine and the 1/2 cup water.

Add 1 tsp. salt, oregano, pepper, and sugar, stirring until mixed. Cover pan and simmer slowly for about 1 1/2 hours.

Cook noodles in boiling salted water (follow package directions).

After noodles are cooked and rinsed, arrange 1/3 of the noodles in the bottom of a 9 x 13 shallow casserole dish, criss-crossing noodles to make an almost solid layer. Spread 1/3 of the sauce over noodles, top with 1/3 of ricotta and mozzarella cheese. Repeat layering 2 more times. Top with Parmesan cheese.

Bake uncovered for 30 minutes at 350 degrees. Cut in rectangles to serve.


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