Lasagne ala PotWench
1 lb Ground Round/Beef
1 lg chopped Onion
2+ cloves minced Garlic
1 large chopped Green Bellpepper (you can also use red ones. I love both.)
1 16oz can chopped Tomatoes
1 sm can Tomato Paste
1+ cups Red Wine
2 tsp Basil
1/2 tsp Oregano
1/2 tsp Salt
1/2 tsp Pepper
1/2 cube Butter
1 lb Ricotta Cheese
1/2 cup Parmesan Cheese
8 oz shredded Mozzarella Cheese
10 oz chopped frozen Spinach (thawed and drained)
1 lb Lasagna Noodles
Brown meat; add onion, garlic and bellpepper. Cook until tender. Add tomatoes, tomato paste, butter, seasonings and red wine. Cover and simmer 1 hour.
Cook and drain lasagna noodles. Mix together ricotta and spinach. In a lasagna pan, layer half of the noodles, half of the ricotta mixture, half of the mozzarella and top with half of the meat sauce.
Next layer remaining ingredients as follows:
Noodles, ricotta, parmesan, meat sauce and top with mozzarella.
Bake at 350 degrees for about 45 minutes or until the cheese is melted and the lasagna is bubbly.
Even better the second day.
BETTER! Make in the crockpot. Killer...