Recipe courtesy of Curtis Aikens


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  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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One 32-ounce can pureed tomatoes

2 teaspoons oregano, dried

2 teaspoons basil, dried

1 1/2 teaspoons salt

2 garlic cloves, minced

2/3 cup red wine

1 cup water

2 large eggs, beaten

1 1/2 pints ricotta cheese

1/3 cup Parmesan cheese

1 pound dry lasagna

1 pound mozzarella, grated


  1. Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9-by-13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes.