Deep Dish Lasagna with Red Wine Meat Sauce

Course: Main Dish

Cuisine: American, Fusion, Italian

Prep Time: 10

Cook Time: 1

Cooling Time: 1

Total Time: 2 10

Servings: servings

Calories: 1014kcal

Rich and luxurious lasagna with a scratch-made red wine sauce, three cheeses, and spinach

Preheat oven to 375 degrees. Meanwhile, add bacon, onion, and garlic to a large sauce pan or deep skillet over medium-high heat. Cook until bacon renders fat (about two minutes) This will be the oil to cook down the onion and garlic.
Add in ground beef and break up any big chunks with your cooking spoon. Season with sea salt, black pepper, and oregano and cook until browned through (about 5 minutes).
Drain excess fat from pan then stir in crushed tomatoes, tomato paste, red wine, water, and crushed red pepper. Bring to a boil. Reduce heat and simmer for about 10 minutes
Meanwhile, combine ricotta cheese, ½ the mozzarella cheese, parmesan cheese, egg, and dried parsley in a bowl. Mix until smooth and uniform.
Remove sauce from heat and stir in spinach until just wilted.
Assemble lasagna in pan by alternating layers of sauce, followed by pasta, then cheese. Repeat until all ingredients are used, finishing with a sauce layer (it's ok if it doesn't completely cover the top of the lasagna). Sprinkle remaining mozzarella cheese over top of lasagna then cover loosely with a sheet of foil.
Bake lasagna for about 35 minutes covered and 5 minutes uncovered. Remove from oven and allow to cool and set for an hour before cutting.