Lasagna

This one takes a long time to make, but it's really good once its done...

Prep. Time: 30 mins.
Cooking Time: 2 hrs.
Servings: 6-8
Wine Recommendation: Chianti


Ingredients:

2 x 32 oz. cans Tomatoes
6 oz. can Tomato Paste
1/2 cup Red Wine

4 cloves Garlic
1 Onion
1 Bunch Italian Parsley
2 Eggs
32 oz. Ricotta
2 lbs Mozzarella
1/2 Cup Parmesan Cheese
1 tsp Oregano
1 tsp Basil
1/2 tsp Fennel Seeds
1/2 tsp Red Pepper Flakes
1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp White Pepper


Directions:

Saute the onions and garlic with the salt and red pepper for 5-10 mins.

Stir in the tomatoes, tomato paste, oregano, basil, red wine, black pepper, white pepper and fennel seeds.

Simmer for 60 mins.

While the sauce is simmering, cook the lasagna noodles and preheat the oven to 350 °F.

Mix the ricotta, Parmesan, egg and chopped Italian parsley.

When the sauce is done, put a thin layer on the bottom of a 13" x 9" pan.

Add a layer of noodles.

Spread 1 cup of the cheese mixture over the noodles, then add 1 cup of the tomato sauce.

Cover with approximately 2/3 cup of Mozarella.

Repeat again starting with another layer of noodles until all ingredients have been used, finishing with remaining Mozzarella.

Bake covered for 30 mins.

Uncover and cook for 45 mins. longer to brown top layer.