Recipe - Light And Easy Lasagna

3 md Onions, chopped
3 Garlic cloves, finely
chopped
56 ounce Italianstyle plum tomatoes,
undrained
24 ounce Italian tomato paste
1 cup Chopped fresh parsley
2 teaspoon Dried leaf oregano, crushed
One half teaspoon Dried leaf thyme, crushed
One half teaspoon Dried marjoram, crushed
One half teaspoon Freshly ground pepper
One half pound Lasagna noodles
1 pound Partskim ricotta cheese
One half pound Partskim mozzarella cheese
2 ounce 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 9inch
baking dish with One fourth of the sauce. Add layer of lasagna noodles. Top with
1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with One fourth of
the Parmesan cheese. Cover with One fourth 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

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