Ingredients 4 tbsp. Vegetable oil 1 cup of Coca cola or Sprite 1 ½ cups chopped onion 1 lb. ricotta cheese 1 tsp. oregano 12 oz. mozzarella cheese 1 tbsp. chopped garlic 8 tbsp. finely grated parmesan cheese 1 tsp. basil leaves 2 eggs 1 bay leaf ½ cup parsley 2 tsp. salt (divided) 1lb. lasagna noodles 1 ¼ tsp. pepper (divided) 28 oz. can of tomatoes 15 oz. can of tomato sauce 6 oz. can of tomato paste
Directions
1. In a large saucepan, heat oil, onions and garlic over medium heat for about 5 minutes.
2. Stir in oregano, basil, the bay leaf and half of the salt and pepper. Add the tomatoes, tomato sauce, paste and the soda of your choice. Make sure you break up the tomatoes as you are cooking.
3. Bring it to a boil, reduce heat to a simmer.
4. Simmer uncovered about 60 minutes, stirring occasionally.
5. In large bowl, combine ricotta, eggs and remaining salt and pepper beat until smooth.
6. Add parsley, 8oz. or ¾ bag mozzarella and 4 tbsp. parmesan cheese. Set aside.
7. Cook lasagna noodles per package and drain.
8. Preheat oven to 350 degrees, lightly grease baking dish.
9. Remove bay leaf from sauce. Spoon some sauce into bottom of pan, lightly coating.
10. Layer noodles and cheese mixture and sauce. Ending with sauce.
11. Sprinkle with the rest of parmesan and mozzarella. Bake 45-60 minutes. Let sit for 5 minutes before serving.
BY SHELBY HINSEY | PHOTO BY JENNIFER HETRICK
