Four Cheese Lasagna

• 32 oz. tomato sauce (I use 8 oz. cans)
• 6 oz. plain tomato paste
• 1/2 medium onion
• 1 large clove fresh garlic
• fresh or canned dried basil, oregano, bay leaf and parsley
• red wine
• brown sugar
• olive oil
• 1 egg
• 12 oz. Mozzarella and Monterey Jack cheese
• 16 oz. whole milk Ricotta
• 6 oz. Parmesan
• 16 oz. pkg. lasagna

1. Sauce: Clarify onion in 2 to 3 tablespoons olive oil. Add crushed garlic and simmer another 3 minutes.
2. Add 16 ounces tomato sauce and tomato paste. Mix well. Add another 16 ounces tomato sauce and stir. Add 2 handfuls crushed fresh dried basil (3 approximately 3 tablespoons), 2 smaller handfuls of fresh dried oregano (approximately 2 tablespoons) and 2 bay leaves. Stir in herbs. Add 1/8 cup red wine and 3 tablespoons brown sugar. Stir. Simmer on low heat, stirring occasionally for 30 minutes.

tomato sauce, tomato paste, onion, garlic, basil, red wine, brown sugar, olive oil, egg, mozzarella and monterey, milk ricotta, parmesan, lasagna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36785 (may not work)