* 1 package lasagna noodles
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 cup red wine
* 1 1/2 16 oz. jars pasta sauce
* 1 tablespoon crushed red pepper flakes
* 8 ounces monterey jack cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 16 ounces ricotta cheese
* 1/2 cup parmesian cheese
* 2 eggs
* 16 ounces frozen chopped spinach, thawed and drained


Preheat oven to 375°.

Cook lasagna noodles as indicated on the package. Drain

Saute the onion and garlic in a saute pan on medium high heat. When done, remove from the pan and set aside. Place the beef in the pan and brown. Drain the fat. Add the sauted vegetables and red wine. Let simmer for 5-10 minutes. Add the red pepper flakes and pasta sauce. Simmer again for 10 minutes.

In a medium bowl, combine the eggs, spinach, parmesian cheese, ricotta cheese, 1/4 cup mozzarella cheese and 1/4 cup monterey jack cheese.

In a 9×13″ baking pan coated in cooking spray, place 2 cups of the meat sauce. Top with 1/2 the lasagna noodles, then with 1/2 the remaining meat sauce. Top with the ricotta cheese mixture, then with the remaining lasagna noodles. Finally, top with the remaining meat sauce and 1/2 the remaining monterey jack and mozzarella.

Cook, covered for 45 minutes. Uncover and layer the remaining cheese on the top. Cook for 15 additional minuters. Let cool for 30 minutes.

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