2 tbsp. salad oil
1 lg. onion, chopped
1 tsp. basil
2 tsp. salt
1 can (6 oz.) tomato paste
1/2 lb. lasagna noodles
1/2 c. grated Parmesan cheese
1 lb. ground beef
2 cloves garlic, minced
1 tsp. oregano
1 can (1 lb. 14 oz.) tomatoes
3/4 c. dry red table wine
2 lb. mozzarella cheese, sliced

Heat oil, medium high heat. Add beef and cook stirring with fork, until meat has lost red color. Add onion, cook until transparent. Add garlic, basil, oregano, cook a few minutes, stirring constantly. Add salt, tomatoes, paste and wine. Cover. Lower heat, simmer 30 minutes. Remove cover and simmer 30 minutes, stirring constantly. Cook lasagna noodles, directions on package. Drain and rinse.

Heat oven to 350 degrees. Spread small amount sauce in 12 x 9 x 3 inch baking dish. Layer of noodles, then sauce a few slices mozzarella, sprinkle of Parmesan. Repeat process ending with cheese. Bake 30-45 minutes or until hot and bubbly and cheese is melted. Makes 6-8 servings.

I usually use extra ground beef and prepare it one night and bake the following. The flavors seem to blend better.