09/23/2026
🍷🍝 Homemade lasagna… because apparently I like to make things difficult. 😂
And YES, there’s Cabernet involved. In the sauce and in the cook. 😘🍷
🍅 THE SAUCE
• 1 lb ground beef
• 15 Roma tomatoes — peeled & chopped
• Bell pepper
• 1 large onion
• 8 oz chopped fresh mushrooms
• 8 cloves of minced garlic — YES, EIGHT. 🧄🧛♀️ Vampires aren’t invited.
• Diced black olives — TRUST ME 😘
• Italian seasoning
• Bay leaf — simmer, then remove
• ½ cup Cabernet Sauvignon 🍷
Hit it with the immersion blender to even everything out, then let it simmer for 45–60 minutes until it’s nice and THIIIIICK. 😜
🧀 THE CHEESE SITUATION
• 30 oz ricotta
• 8 oz freshly shredded Asiago, Romano & Parmesan blend — reserve a handful for the top
• Another ¼ cup Parmesan, because cheese math is different 😂
• 2 eggs
• Italian seasoning
• 1 tsp garlic powder
Freshly shredded cheese is important here. We have standards. 😂
🍝 ASSEMBLY
Layer sauce + uncooked noodles + cheese mixture in a 9x13 pan. Make sure those noodles are surrounded by plenty of sauce so they can soak up all that goodness overnight.
And YES — I use cast iron enameled pan. It makes a difference and I will not be taking questions at this time. 😂
Finish with sauce and the reserved cheese.
Now, because I am simultaneously extra and lazy, I assemble the whole thing the night before. Add about ¼ cup Cabernet over the top for a little extra moisture 🍷, cover tightly with plastic wrap and refrigerate overnight.
🔥 THE NEXT DAY
Remove the plastic wrap, cover tightly with foil and bake at 350° for 50–55 minutes.
Uncover and bake another 10–15 minutes until hot, bubbly and beautifully browned.
Then LEAVE HER ALONE for 15–20 minutes before slicing. 😂
That last part matters unless you want your beautiful lasagna sliding across the plate like a cheesy landslide.
Add a big salad 🥗, garlic bread 🥖 and, obviously, another glass of Cabernet. 🍷
Homemade lasagna night. 😍🍝🍷
Is it a ridiculous amount of work? Yes.
Will I forget that by the time I take the first bite? Also yes. 😂
