Ingredients:
1 1/2 lbs ground round
1 (16 ounce) jars spaghetti sauce
1 (16 ounce) packages dry lasagna noodles
1 container ricotta cheese
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded monterey jack cheese
1 1/2 cups parmesan cheese
1 yellow onions, diced
1 green peppers, diced
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 cup red wine ( Merlot or Cabernet Sauvignon)
Directions:
Brown ground round, onions and green pepper in skillet or dutch oven.
When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
When finished browning, remove from heat and add red wine to deglaze pan.
After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
The best part here is that you get to sample a little sauce and add any extras you think it needs.
Maybe a little more garlic or pepper?
Adjust to your tastes.
Ladle a small amount of spaghetti sauce into a 9×13 inch pan.
This is more to keep the noodles from sticking than anything else.
Cover bottom of pan with DRY noodles and add more sauce.
Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
Add another layer of noodles and coat with the container of ricotta cheese.
Sprinkle generously with parmesan and more white cheeses.
Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
Cover pan with aluminum foil and bake at 375 for 30 minutes.
Reduce heat to 350 and bake for an additional 30 minutes.
Let rest 10 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.