Burgundy Lasagna

• 1 lb ground beef or 1 lb Italian sausage, out of its casing
• 1 small onion, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 bay leaf
• 28 ounces crushed tomatoes (diced works well, too)
• 8 ounces tomato sauce
• 12 ounces tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• 34 cup red Burgundy wine
• 2 lbs ricotta cheese
• 1 lb lasagna noodle, cooked (9-12 noodles)
• 2 cups shredded mozzarella cheese
• 14-12 cup parmesan cheese

1. SAUCE.
2. Brown meat on the olive oil with onions and garlic.
3. Add remaining ingredients and simmer for 2 hours.
4. LASAGNA.
5. In a 9X13 pan, put a little sauce on the bottom, then lay down 3 noodles.
6. Put ricotta cheese down the center of each noodle.
7. Sprinkle each with Mozzarella cheese and put a little sauce down each noodle.
8. Repeat 3 times.
9. For last layer of sauce, cover the whole dish.
10. Use Parmesan cheese as desired, either in the cheese layers or on top, or both (you made need more than what is listed in the ingredients).
11. Cover with aluminum foil and bake at 350 degrees for 40 minutes.

ground beef, onion, olive oil, garlic, salt, black pepper, bay leaf, tomatoes, tomato sauce, tomato, basil, oregano, red burgundy wine, ricotta cheese, lasagna noodle, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/burgundy-lasagna-257889 (may not work)