1 med. onion chopped
3 cloves garlic, minced
2 tbsp. each: bacon drippings and olive oil
1 (28 oz.) stewed tomatoes
1 (6 oz.) can tomato paste
8 slices chopped cooked bacon
1/4 c. dry red wine
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
9 lasagna noodles, cooked, rinsed and drained
Grated Parmesan cheese
Minced parsley

Saute onions and garlic in drippings and oil until tender. Add next 7 ingredients.

In bowl, mix Ricotta, Swiss and egg. Pour 1/4 of the sauce in 13x9x2 inch baking dish. Layer noodles, 1/2 cheese mixture and then another 1/4 of the sauce. Repeat layers. Top with one more layer noodles and remaining sauce. Bake at 350 degrees F. for 40 minutes. Top with Parmesan and parsley. Cool 10 minutes before cutting. Serves 8 to 10.