Ingredients

• 1 32 oz. jar spaghetti sauce
• 1 clove garlic, pressed
• ½ c. dry red wine
• 1-1/2 c. water
• 1 tsp. dried oregano
• 2 c. ricotta cheese
• ¼ c. grated Parmesan cheese
• ¼ tsp. ground nutmeg
• 1 box lasagna noodles (uncooked)
• 5 c. grated mozzarella cheese
• 2 lg. eggs

Method

Preheat oven to 350 degrees. In a large bowl, combine spaghetti sauce, garlic, wine, water and oregano. In a medium bowl, beat the eggs. Beat in the ricotta cheese, Parmesan cheese and nutmeg. Pour a generous amount of sauce on the bottom of a 9 x 13″ baking pan. Alternating lasagna, sauce, ricotta mixture and mozzarella, make about 3 layers, ending with mozzarella. Cover with aluminum foil. Bake covered for 1 hour. Remove foil and continue baking for another 15 minutes.