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. 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.