Lasagna

Preparing the Meat Sauce

Heat the olive oil in a large skillet or saucepan over medium heat.

Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.

Add the ground beef and cook until browned. Drain any excess fat.

Stir in the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), dried basil, dried oregano, sugar, salt, and pepper.

Bring the sauce to a simmer and cook for about 30 minutes, stirring occasionally.

Preparing the Cheese Mixture

In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and pepper. Mix well.

Assembling the Lasagna

Preheat your oven to 375°F (190°C).

Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Place 3 cooked lasagna noodles over the sauce.

Spread one-third of the ricotta cheese mixture over the noodles.

Spoon one-third of the meat sauce over the ricotta mixture.

Sprinkle one-third of the shredded mozzarella cheese over the meat sauce.

Repeat the layers two more times, ending with a final layer of shredded mozzarella cheese on top.

Baking

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 25 minutes, or until the lasagna is bubbly and the cheese is golden brown.

Serving

Let the lasagna cool for about 10-15 minutes before slicing.

Garnish with chopped fresh basil or parsley if desired.