1/2 box lasagna pasta, cooked and drained
1 lb ground beef
1/2 cup red wine
1 container ricotta cheese
2 tsp dried basil
1/2 cup Parmesan cheese
3 cups prepared marinara sauce (or any leftover red pasta sauce)
2 cups mozzarella cheese, grated
salt, pepper and garlic powder to taste
Start by browning the meat. When it is cooked through ,drain off the fat and add the wine. Cook a few minutes to cook off the alcohol. Add salt, pepper and garlic powder to season it up, set aside. In a medium bowl, mix ricotta cheese, egg and Parmesan cheese, basil. Add salt and pepper to taste, set aside.
In the bottom of a greased 9x13 baking dish, spread 1/2 cup marinara sauce on bottom then lay 3-4 lasagna noodles on bottom, slightly overlapping them. Spread with 1/2 the ricotta mixture, then top with half the meat mixture then 1 cup marinara sauce. Repeat layers. Cover 2nd layer with 1 cup mozzarella cheese. Top with remaining noodles and marinara sauce, then top with remaining 1 cup cheese. Bake covered in 375 degree oven for 30 minutes, then uncovered for 10 more minutes. Let set for 10 minutes before cutting and serving.