Meaty Lasagna

• 1 pkg./500 g oven ready square Lasagna sheets
• 1 kg lean ground beef
• 1/2 medium red onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 1/2 cup (125 mL) red wine
• 2 cans 796 ml tomatoes, (pureee in blender)
• 1 can 156 ml/5.5 fl. oz. tomato paste
• 2 tsp (10 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1 tsp (5 mL) sugar
• 1 tbsp (15 mL) fresh parsley, finely chopped (optional)
• 3 fresh basil leaves, chopped
• 2 mozzarella balls, shredded (280 g each)
• 4 tbsp (50 mL) grated Parmesan cheese

1. Heat oil in sauce pot over medium heat. Add onions and cook until softened stirring occasionally, about 5 min. Add garlic, ground beef and parsley. Season with a pinch of salt & pepper. Cook on medium-high heat for 10-15 min. or until meat is no longer pink. Add the wine, stir and cook for another 5-8 min. or until some of the liquid has absorbed. Pour in canned tomatoes and tomato paste. Season with salt, pepper and sugar. Add the fresh basil and cover. Cook on low-medium heat for about 30 min., stirring occasionally. Preheat oven to 350 degrees F. Coat the bottom of the trays with the meat sauce. Place a sheet of lasagna in pan then sprinkle with mozzarella and 1/2 tsp of parmesan cheese and pour some meat sauce over top. (Make sure the sheet is covered with sauce.) Repeat this until you have 4-5 layers. (End with sauce on top.) Sprinkle top layer with mozzarella and parmesan cheese. Cover with foil and bake for 25-30 min. Uncover and bake for another 10 min. Let stand for 5 min and enjoy.

lean ground beef, red onion, garlic, extra virgin olive oil, red wine, tomatoes, salt, black pepper, sugar, fresh parsley, basil, mozzarella, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/meaty-lasagna-50095899 (may not work)