Dinosaur Lasagna: A Prehistoric Feast

1.Preheat your oven to 375°F (190°C).

2.In a large skillet over medium heat, cook the ground beef and ground pork until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

3.Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.

4.Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Pour in the red wine and bring the mixture to a simmer. Let it cook for about 20 minutes, stirring occasionally, until the sauce thickens.

5.While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and set aside.

6.In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well until smooth.

7.To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

8.Place a layer of lasagna noodles over the sauce, followed by a layer of the ricotta mixture, a layer of meat sauce, and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of mozzarella cheese on top.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

10.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

11.Let the lasagna cool for about 10 minutes before slicing. Garnish with chopped fresh parsley before serving.