Ingredients

2 pound extra lean ground beef (96% lean)

9-12 whole wheat lasagne noodles, depending on your pan size

1/2 cup sweet yellow onion, diced

6 cloves garlic, minced

1 tablespoon olive oil

1 28 ounce can San Marzano tomatoes (whole)

1 14-1/2 ounce diced roma tomatoes

1 14-1/2 ounce can tomato sauce

2 6 ounce cans tomato paste

1/2 cup Cabernet Sauvignon wine

1 teaspoon fennel seeds

1-1/2 teaspoons Italian seasoning

2-1/2 teaspoons kosher salt, divided

1 teaspoon black pepper

pinch of red pepper flakes

12 slices part skim mozzarella cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

32 ounces ricotta cheese

2 eggs

basil for garnish

Directions

1. Preheat oven to 375 degrees.
2. Cook lasagne noodles. Set aside on large sheet pan, separating layers with foil sprayed with non-stick spray.
3. Add ground beef to a large skillet or Dutch oven. Add 1-1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Cook until browned and crumbly. Drain the fat and place the meat back into the skillet.
4. Simultaneously, while meat is browning, heat 1 tablespoon olive oil in a smaller skillet. Add onion and cook until soft and translucent. Add garlic and cook 45 seconds. Add to skillet with meat.
5. Pour in tomatoes, tomato sauce, and wine. Add seasonings and simmer for 45 minutes.
6. Mix ricotta cheese with eggs and set aside.
7. Spray a 9×13 baking dish with non-stick cooking spray. Spread one cup of meat sauce on the bottom of the dish.
   1. Add three-four noodles. Spread enough ricotta mixture to cover all of noodles, being careful not to spread to thin. Lay 6 slices of mozzarella on top of ricotta. Add half of meat mixture and spread. Top with 1/4 cup grated parmesan.
   2. Repeat Step a (under 7).
   3. Top with 3-4 noodles and add shredded mozzarella.
8. Spray the inside of a piece of tin foil with non-stick cooking spray and cover baking dish.
9. Place in preheated 375 degree oven for 50 minutes. After 25 minutes, remove foil.

Enjoy!

Until next time, Kris