In a heavy kettle cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes. Preheat oven to 375 degrees. In a bowl stir together ricotta, egg, salt and pepper. Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle one fourth of mozzarrella over ricotta mixture and make 2 more layers inthe same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzerella. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 20 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and gloden. Let lasagne stand 5 minutes before serving. Yield: 8 servings as main course Recipe by: COOKING LIVE SHOW #CL9223
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|Serving Size: 1 Serving (2595g)|
|Recipe Makes: 1|
|Calories from Fat: 2662 (54%)|
|Amt Per Serving||% DV|
|Total Fat 295.7g||394 %|
|Saturated Fat 135.6g||678 %|
|Monounsaturated Fat 115g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 1337.6mg||412 %|
|Sodium 9657.3mg||333 %|
|Potassium 5176.5mg||136 %|
|Total Carbohydrate 236.4g||70 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 224.8g|
|Protein 309.7g||442 %|
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Calories per serving: 4973
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