4 ounces (or 1/2 box) of no-boil lasagna noodles (I use these)
4-8 ounces fresh mozzarella
fresh basil and Parmigiano Reggiano to garnish
Preheat the oven to 350F. In a large Dutch oven, brown the bacon until crispy. Add the shallots and carrot; sautée for 5 minutes. Add the ground beef with the salt and pepper and brown. Drain off all excess grease.
Add the tomato sauce and wine to the Dutch oven. Simmer for 10 minutes over medium-low heat. Stir in the ricotta cheese.
Break each of the lasagna noodles into a few pieces so they fit easily in the Dutch oven. Gently stir them into the meat mixture so they are completely covered in sauce.
If you want, tuck a few slices of fresh mozzarella underneath and between the noodles. This will make your lasagna EXTRA cheesy! Then put the rest on top. (Or put it all on top, like I do.) Bake uncovered for 25 minutes.
Do what Lindsay does and turn up the heat to 425F and bake another 5-10 minutes to brown the cheese. Garnish with fresh basil and fresh Parmigiano Reggiano.