Ultra Quick Lasagna

Name: Ultra Quick Lasagna
Ingredients: 32 ounces tomato sauce; 1 garlic clove, mince; 1/2 cup red wine; 1 1/2 cups water; 1 teaspoon oregano; 2 eggs; 15 ounces ricotta cheese; 1/4 cup parmesan cheese; 1 lb lasagna noodle, uncooked; 5 cups mozzarella cheese, grated

10 ingredients

6 steps

Ingredients

32 ounces tomato sauce
1 garlic clove, mince
1/2 cup red wine
1 1/2 cups water
1 teaspoon oregano
2 eggs
15 ounces ricotta cheese
1/4 cup parmesan cheese
1 lb lasagna noodle, uncooked
5 cups mozzarella cheese, grated

Directions

1

Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
2

In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
3

Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
4

Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
5

Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
6

Let sit 10 minutes before cutting.