Ultra Quick Lasagna

Ingredients

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

Directions

1. 1

   Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.

2. 2

   In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.

3. 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. 4

   Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.

5. 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. 6

   Let sit 10 minutes before cutting.