Preheat the oven to 350 degrees F. Soak the Einkorn Sourdough Pasta (or store-bought) noodles in warm water in a large pan for 10 minutes while you sauté the onions and garlic. Prepare your 9x13” casserole dish.

Sauté the diced onion in a skillet until translucent, 3-5 min. At the last minute, add the garlic until fragrant.

Add the ground beef to the sautéed onion and garlic. Cook until thoroughly browned.

Add the crushed tomatoes, tomato sauce, oregano, Italian seasoning, basil, pepper, red wine, and salt in a medium-stock pot. Cook until simmering hot on medium-high heat for 15-30 mins. Stir often to ensure the tomato sauce does not stick to the bottom of the pan. 

Add the browned meat, onions, and garlic to the tomato sauce. Stir and cover until ready to assemble the lasagna layers.

Mix the ricotta cheese in a medium-sized bowl with 1 large room-temp egg, 2 cups mozzarella cheese, 1/4 cup freshly chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined, then set this mixture aside.

Prepare a casserole dish with butter or coconut oil, then start the layering process. Start with meat sauce first, then noodles, then cheese sauce, and repeat this twice. The last step is to place 2 cups of shredded mozzarella cheese and 1/2 cup of shredded parmesan cheese on top.

Cover with foil and bake for 30 minutes, then uncover and bake for 15 more minutes, 45 minutes total.

Once your lasagna is baked, remove it from the oven and let it rest for 15-20 minutes. Then serve warm with a side of bread and, for dessert, tiramisu.

Enjoy!