Post by chief_cook2 on Oct 27, 2003 15:56:08 GMT -6
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 tablespoons 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
In a saucepan, heat the oil, add the onion and garlic. Saute over
med. 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
of 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.
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 fo mozzarella, diced, and 4
tablespoons parmesan and set aside.
Cook the lasagna noodles and drain. Preheat the oven to 350°.
Lightly grease two 7x11x2 inch baking dishes. Remove the bay leaf
from the meat sauce. Spoon a little meat sauce in the bottom of
each. Layer the noodles, cheese mixture and meat sauce in the pans,
ending with the 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.
You may prepare ahead and refrigerate before baking. When you do add
15 minutes to baking time.