LIGHT & EASY LASAGNA
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.
Serves 12
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