Best Lasagna

• 3/4 lb. ground beef
• 3/4 lb. lean ground pork
• 1 large onion\cooked, chopped
• 2 cloves garlic, minced
• 3-1/3 cups canned tomatoes, with added purée
• 6 oz. tomato paste
• 1/2 cup dry red wine
• 2 tsps. Italian herb seasoning
• 1/4 tsp. crushed red pepper
• 1 lb. part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup parsley, chopped
• 12 no boil lasagne noodles
• 1 lb. fat-free mozzarella cheese, sliced

Cook first 4 ingredients in a large heavy pot over medium high heat about 7 minutes, stirring frequently to break up meat, until browned. Discard excess fat. Stir in tomatoes with purée and next 4 ingredients. Bring to a boil, stirring to break up tomatoes. Reduce heat to low and simmer, uncovered, about 45 minutes, until sauce is slightly thickened. Preheat oven to temperature 375°F. Combine ricotta cheese, next 3 ingredients and salt and pepper to taste in a large bowl. Cover bottom of a lightly oiled 9x13 inch baking dish with a thin layer of meat sauce. Arrange 4 lasagne noodles in dish. Spoon half of ricotta filling over noodles. Cover with half of mozzarella slices. Spread a third of meat sauce over cheese. Arrange another layer of 4 lasagne noodles in dish. Cover with remaining ricotta filling, remaining mozzarella, then half of remaining sauce. Add a final layer of noodles and top with remaining meat sauce. Cover with foil. Bake 30 minutes. Remove foil and bake another 15 minutes, until bubbling throughout. Let stand 10 minutes before serving.