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