01.  To start, mix together the egg, ricotta and parsley and set aside for later.

02.  In the oven, over a medium heat, brown the mince. Once it is ready, drain off a large part of the fat and reserve 2 tablespoons of it.

03.  Place the meat fat, chopped onion and garlic in the Master Swiss cast-iron casserole (24 cm) and stir until translucent.

04.  Add the red wine, the red pepper strips and the marinara sauce and cook for 5 minutes. Stir this mixture into the meat.
Stir this mixture into the meat.

05.  In the smallest (10 cm) Master Swiss pan, place a base with some of the meat mixture, drizzle over some of the beaten egg.

06.  Then place the lasagne noodles, ricotta cheese and a slice of mozzarella.

07.  Repeat the action, in the same order. until almost reaching the top of the pan.

08.  Cover and simmer for about 20-30 minutes over low heat, until the pasta is cooked through and the top is bubbling, yum!

09.  Then place the pan in the oven for a few minutes to allow the cheese to melt slightly.

10.  When you take it out, add some fresh basil leaves. You can also opt for fresh parsley.