Norma’s Lasagna with Bacon and Wine

1. Fry the bacon. Set aside bacon, but save the grease.

2. To make sauce:

In large pot, saute onion and garlic in the bacon grease until onion begins to be transparent.

Add ground beef and Italian sausage. Cook until brown.

Add bacon, tomato paste, diced tomatoes, sugar, salt, pepper, oregano, basil, fennel seeds and wine.

Simmer on low for 45 minutes.

3. Cook lasagna noodles according to package directions. Drain and rinse in cold water.

4. In medium bowl, blend ricotta, egg and parsley flakes.

5. Preheat oven to 350 degrees.

6. Spray a 9 x 13 inch pan with nonstick cooking spray.

7. Spoon a small amount of the sauce on the bottom of the pan.

8. Layer 1/3 of the cooked lasagna noodles on top of that sauce, followed by 1/3 of the tomato sauce, 1/3 of the ricotta mixture, 1/3 of the mozzarella and 1/3 of the parmesan.

9. Repeat 2 more times, ending with the mozzarella and parmesan.

10. Bake at 350 degrees for 45 minutes. (If cheese begins to get too brown, cover loosely with aluminum foil.)

11. Let set for 15 minutes before serving.