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.

Serve immediately.

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.

3.1 https://www.wallstreetjournal.com/food-and-drink/how-to-make-homemade-lasagna-for-the-kids/40346723/