Ingredients

• 9 brown rice lasagna noodles
• 2 tablespoons olive oil
• 1 pound (500 grams) ground beef
• 2 teaspoons garlic, chopped
• ½ cup red wine
• 1 796-ml can Italian tomatoes pureed with their juice
• 3 cups chicken or beef stock
• 1 tablespoon fresh oregano, chopped
• ¼ cup whole basil leaves
• ½ teaspoon chili flakes
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground pepper
• 2 cups ricotta cheese
• 2 eggs
• 1 cup grated parmesan
• 14 ounces (400 grams) mozzarella, grated

Method

Cook noodles according to package directions. Drain and toss with 1 tablespoon olive oil to prevent them from sticking together.

Heat remaining 1 tablespoon olive oil in a skillet over high heat. Add beef and garlic and sauté for 2 minutes or until beef loses its pinkness. Stir in wine, bring to boil and let wine bubble for about 3 minutes or until almost gone. Stir in tomatoes and stock and bring to a boil. Add oregano, whole basil leaves and chili flakes, then reduce heat and simmer for 30 minutes or until tasty and reduced to about 6 cups. Stir in chopped basil and season with salt and pepper to taste.

Beat together ricotta, eggs and ½ cup parmesan. Season with salt and pepper to taste.

Preheat oven to 350 F.

Brush a little bit of sauce on the bottom of a 9-by-13-inch or similar size casserole dish. Layer one-third of noodles, one-third of meat sauce, half of ricotta and one-third mozzarella. Repeat layers, finishing with meat sauce, mozzarella and remaining parmesan.

Bake when needed for 45 minutes or until sauce is bubbling and top is lightly golden.