Chop onions and garlic.

Boil water in a stock pot for the noodles. Start the noodles as soon as the water is boiling.

Brown ground beef, onions, and garlic together in a sauce pan.

Pour a jar of tomato spaghetti sauce into another sauce pan to warm it up. Pour the red wine into the slightly empty jar of spaghetti sauce and rinse all of the leftover sauce with the wine while pouring it into the sauce pan.

Drain the grease after the meat is cooked and brown.

Drain the boiled noodles in a collander in the sink.

Get out a glass pan or a metal lasgne pan about 13"x9" or slightly larger as long as it fits in your oven.

Have all of the pots off the stove top and in a safe manner on the counter top using pot holders.

Use a ladle to pour a dollop of sauce onto the bottom of the pan.
Spread it out with the bottom of the ladle to cover the pan.

Put a flat layer of lasagne noodles on top of the sauce. Overlap slightly to prevent the ingredients from leaking into each other and forming a soup when they finish baking.

Use a ladle to pour a dollop of sauce on the noodles. Spread it out with the bottom of the ladle.

Use a serving spoon and put a light layer of meat in the sauce.

Put a flat layer of slightly overlapping noodles on top of that.

Put a spoonful of ricotta cheese in about 3 rows of 4 spoonfuls all lined up for each serving.

Put a thin layer of shredded mozarella cheese over these.

Put a layer of noodles that are slightly overlapping each other to prevent soupiness.

Keep layering until we get to the top of the pan... the last layer on top is a layer of noodles.

Some people pull off the crunchy noodles on top after baking, or they put sauce on it before baking to prevent that and eat it.

Bake at 350°F farenheit for about 45-60 minutes. Start checking it after 30 minutes to see if it is golden and well melted.