Instructions: Cook onions in oil until clear, but not brown. Combine onions, puree, paste, water, burgundy, sugar, and seasonings. Let stand, covered, 24 hours in refrigerator. Brown ground beef, drain; add pepper. Blend meat and sauce. Pour a little sauce mixture in 9 x 13-inch pan. Spread some ricotta on each dry lasagna noodle; lay noodles & ricotta cheese over the layer of sauce and sprinkle a layer of mozzarella cheese. Repeat layers of sauce and noodles and cheese, ending with sauce. Cover tightly with lid or foil. Bake 1 hour at 350 degrees. Let stand 15 to 30 minutes before cutting for easier serving.

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