Light & 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 |
| 2 | hours. | |
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. 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