1. Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano. 2. In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses. 3. Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella. 4. Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking. 5. Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender. 6. Let sit 10 minutes before cutting. ---------------------------------------------------------------------------
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Ingredients
