1 package lasagna noodles (16 oz.)
¾ cup chopped green bell peppers
¾ cup chopped onion 3 cloves of garlic, minced
1 tbsp vegetable oil
15 oz. Ricotta cheese
5 cups shredded Mozzarella
12 oz. crushed San Marzano tomatoes
1 cup Three Ships to the Wind wine
1 (12 oz) jar roasted red peppers
1/8 teaspoon crushed red pepper flakes
Handful of basil leaves
Salt & pepper to taste
•Preheat oven to 350 degrees. Lightly grease a medium baking pan (about 11 x9 inches) Cook pasta according to instructions on package.
•In a medium sauce pan, sauté onions, green bell peppers, garlic, and basil in vegetable oil for 5-6 minutes until onions are clear and golden.
•Combine Three Ships to the Wind wine, roasted red peppers, and crushed tomatoes in a medium saucepan. Bring mixture to a low simmer, stirring occasionally for 10 minutes, or until it has thickened and reduced by about half.
•In a medium bowl, combine mozzarella and ricotta cheese. Spread a thin layer of ricotta and mozzarella cheese mixture in your lightly greased pan, then add a layer of noodles, followed by a layer of sautéed veggies, and then a layer of Three Ships tomato pepper sauce. Repeat this process, with the last layer (top) being the 3 Ships sauce. Add salt & pepper to taste.
•Place into oven and bake for 35-45 minutes, or until golden brown and bubbling. Let cool for 10 – 15 minutes, add basil to top for garnish, and enjoy!