Overnight Lasagna Bolognese

Add the beef stew meat, onion, mushrooms, garlic, crushed red pepper, rosemary, oregano, and basil to the crock pot.

In a bowl, stir together the red wine, beef broth, and tomato paste until the mixture is well mixed. Add to the crockpot along with the tomatoes and salt. Mix well.

Cover the crock pot and cook on low heat for 6-8 hours or until the beef is tender. The meat sauce can be made a day ahead of time, refrigerated, then gently heated before assembling the lasagna.

When ready to assemble the lasagna, cook the lasagna noodles in boiling water until al dente.

In a bowl, combine the ricotta cheese, garlic, and egg. Stir until the egg is incorporated.

In another bowl, mix together the Mozzarella and Parmesan.

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Spread one cup of the meat sauce in the bottom of the prepared baking dish. Top with 4 lasagna noodles, half of the ricotta, 4 more noodles, half of the meat sauce, half of the cheese blend, 4 more noodles, remaining ricotta, the remaining lasagna noodles, the remaining sauce, and finally, the remaining cheese blend.

Loosely cover the lasagna with foil and bake at 350 degrees F for 40 minutes or until the sauce is bubbly. Remove the foil and bake for 5-10 more minutes or until the cheese is lightly browned.

Remove the lasagna from the oven and let sit for 5 minutes before cutting into serving pieces.