-
1
In a large bowl, combine the pork, minced parsley, minced onion, paprika, thyme, fennel, red pepper flakes, salt, black pepper and half the garlic. Set aside in the refrigerator.
-
2
In a large saucepan or small stockpot over medium heat, warm the oil. Add the diced onion, mushrooms and remaining garlic and cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in all the tomatoes (with their juices), wine and Italian seasoning. Bring to a boil, reduce to a simmer, cover and cook for 1 hour.
-
3
After about 45 minutes, in a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 6 to 7 minutes.
-
4
Stir the cooked pork mixture into the tomato mixture, cover and simmer for 10 minutes.
-
5
Meanwhile, preheat the oven to 375 degrees F. In a medium bowl, combine the ricotta, egg and roughly chopped parsley or basil. Set aside.
-
6
Spray a 9x13-inch pan with nonstick spray and arrange 1/3 of the noodles on the bottom of the pan. Spread 1/3 of the tomato sauce over the noodles. Top with 1/3 of the ricotta mixture and 1/3 of the mozzarella. Add two more layers of noodles, tomato sauce, ricotta mixture and mozzarella. Top with the Parmesan cheese and bake uncovered until browned and heated through, 35 to 40 minutes.
