Make this lasagna with fire noodles.
Ingredients: 1/2 pound spaghetti noodles (see recipe) 1/4 cup red wine 1/8 cup fresh chopped parsley 1/3 cup red onion 1/16 teaspoon salt 1/6 teaspoon pepper 2 tablespoons olive oil 2 cloves garlic, minced 3 tablespoons Parmesan cheese (optional) 1 tablespoon Parmesan (optional, to taste) 1 1/ 2 cups shredded mozzarella cheese Directions: Preheat oven to 425 degrees F. Lightly grease a large baking dish.
In a medium saucepan over medium-high heat, add the red wine and bring to a boil.
Add the parsley, red onion, salt, pepper, and olive oil.
Cook for 2 minutes.
Reduce heat and simmer for 20 minutes.
Remove from heat.
In another bowl, combine the mozzarelli, Parmesan, Parm, and Parmesan-garlic mixture and whisk until combined.
Pour in the hot sauce mixture, mixing well.
Pour into the pasta.
Sprinkle the mozarella cheese on top of the spaghetti noodles.
Sprout a layer of pasta on top, then a layer more mozz, then top with a second layer of mozz.
Bake for 20 to 25 minutes, until the top is golden brown and the pasta is cooked through.
Notes: For the recipe, I used 2.5 cups of cooked red spaghetti.
For the Parmesan topping, I added a handful of Parmesan at a time to the spaghetti, then added more to the remaining mozzard.
For extra toppings, I also added Parmesan and a small handful of parsley.