- Preheat oven to 350–400°F.
(Time and temperature depend on brand of noodle.) - Brown, drain, and set aside:
- 500 g Ground Beef.
- In same pot, sauté in Olive Oil:
- 1 — Chopped Onion.
- 3 cloves — Crushed Garlic.
- Mix into onion/garlic, and heat:
- Ground Beef (above).
- a little — Red Wine.
- 1 Tbs — Oregano.
- 1 Tbs — Basil.
- 26 oz — Diced Tomatoes.
- 26 oz — Crushed Tomatoes.
This produces nearly 2 kg of sauce.
- Build 12 layers fully covering a large casserole dish (squeeze out trapped air before putting sauce onto noodles):
- ¼ of Sauce(above).
- Dry Oven-ready Lasagna Noodles (Check box for cooking time and temperature.)
- ½ 500 g of Ricotta Cheese.
- ½ 400 g Mozzarella Cheese.
- Ditto.
- Half of remaining Sauce.
- Lasagna Noodles.
- Rest of Sauce.
- Grated Parmesan Cheese.
- Bake for 30–45 minutes at 350–400°F.
(Time and temperature depend on brand of noodle.) - Cool and serve with salad and red wine.