1 med. onion, chopped
3 cloves garlic, minced
2 tbsp. each bacon drippings and 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 to 1 tsp. crushed red pepper flakes
2 c. shredded fresh spinach
1 (15 oz.) container Ricotta Cheese
3/4 lb. shredded Swiss cheese
1 egg, slightly beaten
8 lasagna noodles, cooked and rinsed and drained
Grated Parmesan cheese
Minced parsley

In Dutch oven saute onion and garlic in bacon drippings and oil until tender. Add the next 7 ingredients on the list. In a bowl mix Ricotta, 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 degrees for 40 minutes; top with Parmesan and parsley. Cool 10 minutes before cutting. Serves 8-10.