Served as main course. Non-vegetarian dish. Speciality: Reduced Carbs diet.

Italian

2 Tablespoons Olive Oil

1 lb ground Beef

1 Onion, chopped

5 Garlic Cloves, minced

1 (6 ounce) can Tomato Paste

3 (28 ounce) cans crushed Tomatoes

1/4 cup fresh Basil Leaves, torn

1 cup Red Wine

1 teaspoon Sugar

Hot Red Pepper Flakes, to taste

32 ounces Ricotta Cheese

3/4 cup Romano Cheese, grated, divided

16 ounces Mozzarella Cheese, divided, half cut into cubes, half sliced

1 Egg, beaten

Salt and Black Pepper

1/4 cup fresh Parsley, chopped

1 (12 ounce) package Lasagna Noodles, uncooked

Heat olive oil and saute onion and garlic in Dutch oven. Add ground beef and cook until lightly browned. Add salt and pepper and mix well. Remove meat from pan and set aside. Add tomato paste and cook approximately 5 minutes, until browned. Add crushed tomatoes, basil, wine, sugar and hot pepper. Cover and let simmer 30 minutes while you prepare the cheese mixture. Place ricotta cheese in large mixing bowl. Make a well in the center and add 1/2 cup romano cheese, mozzarella cubes, salt, pepper, and parsley. In a small bowl, beat egg lightly. Pour into center well with cheeses. Mix until thoroughly combined. When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot. Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary. Add half of the ricotta mixture and carefully spread over lasagna noodles. Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce. End with a final layer of lasagna noodles and the remaining sauce. Cover and cook on low for 4 hours. In the last 60 minutes, sprinkle top with remaining romano cheese and slices of mozzarella.

Preparation time: 1 1/2 hours

Cooking time: 5 1/2 hours

Serves: 16

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