Light and easy lasagna

12 Servings

Ingredients

Quantity Ingredient
3 mediums Onions, chopped
3 Garlic cloves, finely chopped
56 ounces Italian-style plum tomatoes, undrained
24 ounces Italian tomato paste
1 cup Chopped fresh parsley
2 teaspoons Dried leaf oregano, crushed
½ teaspoon Dried leaf thyme, crushed
½ teaspoon Dried marjoram, crushed
½ teaspoon Freshly ground pepper
½ pounds Lasagna noodles
1 pounds Part-skim ricotta cheese
½ pounds Part-skim mozzarella cheese
2 ounces Imported Parmesan cheese, grated

Directions

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 ¼ of the sauce. Add layer of lasagna noodles. Top with ⅓ of the ricotta cheese, then ⅓ of the mozzarella. Sprinkle with ¼ of the Parmesan cheese. Cover with ¼ 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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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