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1
Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
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2
Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
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3
Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
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4
Brown ground beef and drain.
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5
Add cooked beef to sauce and mix.
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6
Preheat oven to 375u00b0F.
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7
Place a layer of noodles on bottom of 9x12-inch baking pan.
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8
Cover with just enough sauce to cover noodles.
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9
Add another layer of noodles crosswise (opposite pattern from first layer).
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10
Add sauce again to cover.
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11
Add another layer of noodles crosswise (opposite pattern from second layer).
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12
Add cheese mixture from frig.
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13
Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
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14
Add remainder of sauce.
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15
Grate mozzarella and spread over top.
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16
Drizzle lightly with olive oil and sprinkle some salt on top.
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17
Place toothpicks strategically to prevent foil from sticking to cheese.
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18
Cover with foil and bake for 20 minutes.
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19
Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
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20
Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
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21
Serve with a caeser salad and lots of garlic bread.
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22
Enjoy!
