1 med. onion, chopped
3 cloves garlic, minced
2 tbsp. each bacon drippings & olive oil
1 (28 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
8 slices chopped cooked bacon
1/4 c. dry red wine
2 tbsp. red wine vinegar
1/2 - 1 tsp. crushed red pepper flakes
2 c. fresh shredded spinach
1 (15 oz.) container Ricotta cheese
3/4 lbs. shredded Swiss cheese
1 egg, slightly beaten
8 lasagna noodles, cooked
Grated Parmesan cheese

Saute onion and garlic in oils until tender. Add the next 7 ingredients. In a bowl mix Ricotta, Swiss cheese and egg. Pour 1 cup of sauce in a 13"x9" dish. Make layers of 4 noodles, 1/2 the cheese mixture and 1/2 of the remaining sauce. Repeat the layers. Bake at 350 degrees for 40 minutes. Top with Parmesan cheese. Cool 10 minutes.