1 med. onion, chopped
3 cloves garlic, minced
2 tbsp. each bacon drippings & olive oil
1 (28 oz.) can Hunt's Stewed Tomatoes
1 (6 oz.) can Hunt's Tomato Paste
8 slices chopped, cooked bacon
1/4 cup dry red wine
2 tbsp. red wine vinegar
1/2-1 tsp. crushed red pepper flakes
2 cups shredded fresh spinach
1 (15 oz.) container ricotta cheese
1/4 lb. shredded Swiss cheese
1 egg, slightly beaten
8 lasagna noodles, cooked, rinsed & drained
Grated Parmesan cheese, for top
Minced parsley, for top

In Dutch oven, sauté onion and garlic in drippings and oil until tender. Add next 7 ingredients.

In bowl mix ricotta cheese, Swiss cheese and egg. Pour 1 cup sauce in 13x9x2-inch baking dish. Layer 4 noodles, 1/2 cheese mixture and 1/2 the remaining sauce; repeat layers.

Bake at 350°F for 40 minutes. Top with Parmesan cheese and parsley. Cool 10 minutes before cutting.

Serves 8 to 10.