A delightful twist on the classic lasagna recipe, bringing out richer flavors and a smoother cooking process.
In a large saucepan, cook the ground beef and onion over medium heat until browned.
Use a wooden spoon to break up the beef into small pieces as it cooks.
Add the garlic and cook for another minute until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine.
Mix well to combine all the ingredients evenly.
Season with sugar, basil, fennel seed, bay leaf, red pepper flakes, salt, and black pepper.
Taste the sauce and adjust seasoning as needed.
Simmer the sauce, covered, for about 1.5 hours, stirring occasionally.
Keep the heat low to prevent the sauce from burning.
In a mixing bowl, combine the ricotta cheese, egg, nutmeg, and salt.
Mix until the ingredients are well incorporated.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking.
Spread a layer of meat sauce in the bottom of a 9x13 inch baking dish.
Use just enough sauce to cover the bottom evenly.
Layer lasagna noodles over the sauce, breaking pieces to fit as needed.
Avoid overlapping the noodles for even cooking.
Spread half of the ricotta mixture over the noodles.
Use a spatula to spread the mixture evenly.
Sprinkle a third of the mozzarella cheese over the ricotta layer.
Distribute the cheese evenly for consistent flavor.
Repeat the layers, ending with a layer of mozzarella and Parmesan cheese on top.
Ensure the top layer is fully covered with cheese.
Cover the dish with aluminum foil and bake for 25 minutes.
Spray the foil with cooking spray to prevent sticking.
Remove the foil and bake for an additional 25 minutes until bubbly and golden.
Check the lasagna frequently to avoid over-browning.
Let the lasagna cool for 15 minutes before serving.
This resting time helps the layers set for easier slicing.
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