Preparing this lasagna takes just 10 minutes because the noodles are not precooked. Raw noodles are layered with ricotta and mozzarella cheeses and surrounded with a tomato-wine sauce that cooks the noodles until tender. Can make up to 24 hours in advanced.

Ingredients

8 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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