One jar of your favorite tomato basil pasta sauce (a 25-ounce jar), or make your own
1/2 cup red wine (dry, optional. You can use broth or water instead)
1/2 cup cream cheese
4 ounces no-boil lasagna noodles
6 ounces mozzarella (fresh), sliced thinly
Fresh basil leaves (optional, for serving)
Parmesan cheese (optional, for serving)
Instructions
Preheat the oven to 350°F. Brown the bacon in your Dutch oven, then add the carrot and onion and sauté for 3 more minutes. Add the meat and salt and pepper. Sauté the meat till it’s cooked.
Pour in the tomato sauce and wine (or water or broth). Let simmer for 10 minutes. Stir in the cream cheese and let it melt.
Break the noodles into large pieces and stir them into the mixture in the Dutch oven. Make sure all the noodle pieces are covered with sauce and lying flat.
Tuck in some mozzarella slices in between the noodles and put the rest of them on top. Bake in the oven for 25 minutes.
Let stand for 10 minutes. Serve with grated Parmesan and fresh basil leaves, if desired.