Filled with layers of creamy cheese and meat lasagna is one of our favorite make-ahead meals. Whole pans can be frozen, thawed and baked at a later time and leftovers make great individual portions to freeze and reheat in the microwave.

Ingredients:

· 2 pounds lean ground beef
· 1 small onion, diced fine
· 3 cloves garlic, minced
· About 2 cups Spaghetti sauce
· 2 16 ounce containers Ricotta cheese
· 5 cups shredded mozzarella cheese
· ½ cup grated parmesan cheese
· ¼ cup merlot or cabernet wine
· 2 tablespoons parsley flakes
· 1 tablespoon Italian seasoning
· Salt and pepper to taste

Note: No boil lasagna noodles may be used to ease in preparation.

Par Boil lasagna noodles and drain. Rinse under cold water to prevent sticking.
In a large bowl combine ricotta, 4 cups mozzarella, parmesan, parsley, Italian seasoning, salt and pepper and mix well.
In a large skillet, brown the ground beef, garlic and onions. Drain any fat and add wine. Stir well and cook an additional 1 minute then remove from heat.

To assemble lasagna, begin with a 2 layers of noodles laid in alternate directions in bottom of 9x13 inch or lasagna pan. Spoon a thin layer of meat mixture, top with thin layer of spaghetti sauce and small dollops of cheese mixture and top with single layer of noodles. Repeat until all meat and cheese filling has been used and ensuring to finish with a layer of noodles.
Spread a thin layer of sauce over top and sprinkle with remaining cup of mozzarella cheese.
Bake uncovered in a 350 degree oven for about 40 -50 minutes. Cheese on top should be a light golden brown, if it browns too fast loosely cover with aluminum foil.

Remove from oven and allow to rest for at least 5 minutes before serving.

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