Classic Cooking with Coca-Cola/Elizabeth Candler Graham 1998

Lasagna
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
4 tablespoons vegetable oil 1-1/2 cups onion, chopped 1 tablespoon garlic, chopped
1-1/2 pounds ground chuck 1 teaspoon oregano leaves 1 teaspoon basil leaves
1 bay leaf 2 teaspoons salt, divided 1-1/4 teaspoons pepper, divided
2 cans (28 ounce size) tomatoes 15 ounce can tomato juice 6 ounce can tomato paste
1 cup Sprite 1 pound ricotta cheese 2 eggs
1/2 cup parsley 12 ounces mozzarella cheese 8 tablespoons parmesan cheese
1 pound lasagna noodles



1 In a saucepan, heat the oil, add the onion and garlic. Saute over medium heat for 5 minutes. Add the meat and cook until brown, breaking up large clumps of meat. Stir in the oregano, basil, bay leaf, half the salt and pepper. Add the tomatoes, tomato sauce, tomato paste and Sprite. (Break up tomatoes in blender). Heat to boiling, reduce heat and simmer uncovered 60 minutes, stirring occasionally.
2 Meanwhile, to make the ricotta filling: In a large bowl, combine the ricotta, eggs, and remaining salt and pepper. Beat with a spoon until smooth. Stir in the parsley, 8 ounces of mozzarella, diced, and 4 tablespoons parmesan and set aside.
3 Cook the lasagna noodles and drain. Preheat the oven to 350 degrees. Lightly grease two 7x11x2-inch baking dishes. Remove the bay leaf from the meat sauce. Spoon a lettle meat sauce in the bottom of each dish. Layer the noodles, cheese mixture and meat sauce in the pans, ending with sauce. Sprinkle with the remaining Parmesan cheese and top with the remaining mozzarella cheese, sliced. Bake 45 to 60 minutes. Remove from oven and let set 5 minutes.

Back