Title: Light & Easy Lasagna
Categories: Pasta
Yield: 12 Servings

3	md	Onions, chopped
3		Garlic cloves, finely chopped
56	oz	Italian-style plum tomatoes, undrained
24	oz	Italian tomato paste
1	c	Chopped fresh parsley
2	ts	Dried leaf oregano, crushed
1/2	ts	Dried leaf thyme, crushed
1/2	ts	Dried marjoram, crushed
1/2	ts	Freshly ground pepper
1/2	lb	Lasagna noodles
1	lb	Part-skim ricotta cheese
1/2	lb	Part-skim mozzarella cheese
2	oz	Imported Parmesan cheese, grated

1. Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.

2. Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well.

3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top.

4. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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