Momma's Lasagna

This recipe is from Bixler Vinyards, Stockton, CA. I plan on making this - sounds delicious! It calls for no-boil lasagna noodles, which I've never used, but may try in this recipe. Red wine should be a good quality red table wine.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 12  ounces ricotta cheese
• 6  ounces  grated parmesan cheese or 6  ounces romano cheese
• 1  cup  grated cheddar cheese
• 1  egg
• 2 -3  fresh garlic cloves, minced
•  salt and pepper, to taste
• 12  ounces red wine
• 1 (9 ounce) package  barilla  no-boil lasagna noodles
• 12  ounces mild Italian sausage, browned
• 1 (14 1/2ounce) can  petite diced Italian stewed tomatoes
• 8  ounces  fresh sliced mozzarella cheese
• 8  ounces  fresh  baby spinach leaves
• 3 -4  cups  grated mozzarella cheese
• 1 (2 1/4ounce) can  sliced black olives
• 1 (24 ounce) jar  of high quality  pasta sauce

Directions

1. In large bowl, mix together ricotta, Parmesan, cheddar cheese, egg salt and pepper, and fresh garlic to taste. Mix completely.
2. Spray a 9 x 13" pan with non-stick spray and spread 1/2 cup sauce and 1/2 cup of wine on the bottom.
3. Layer ingredients by arranging unboiled Lasagna noodles to cover bottom of pan.
4. Next, spoon some pasta sauce over the noodles and drop spoonfuls of the ricotta/egg mixture.
5. Continue to layer sausage, stewed tomatoes, fresh mozzarella, spinach leaves and grated mozzarella.
6. Repeat the entire layering process (including pasta sauce) and when top of pan is near, finish with a layer of noodles topped with sauce, the remaining wine, black olives, and finish with a generous amount of grated mozzarella cheese.
7. Bake, covered with non-stick foil, at 375 degrees for 1 hour, removing foil for the last 10 minutes.
8. Let rest for 10 minutes, serve and enjoy!