1 pound Italian sausage (may substitute ground beef)
1 clove garlic, crushed
1 tablespoon basil
1 1/2 teaspoons salt
1 can diced tomatoes (about 14 ounces)
1 can tomato sauce (about 12 ounces)
1 jigger red wine (about 1 1/2 ounces)
10 ounces lasagna noodles (about ten noodles)
1 egg
2 cups Ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
12 ounces very thinly sliced mozzarella cheese
Brown meat slowly; add garlic, basil, 1 1/2 teaspoons salt, tomatoes, tomato sauce, and red wine. Simmer uncovered for thirty minutes, stirring occasionally. Meanwhile, cook the noodles. Beat egg in a medium mixing bowl; add everything else except the mozzarella to it and blend.
Lay half the noodles in the bottom of a 13x9x2 inch casserole dish. Spread half the Ricotta filling over that, then half the mozzarella cheese, and finally half the meat sauce. Repeat layers, sprinkle with additional Parmesan cheese if desired, and bake at 375°F about 30 minutes. Or you could assemble the whole thing early and refrigerate it overnight and then cook it for a little longer (about 45 minutes) the next day.