*  Exported from  MasterCook  *

                           LIGHT & EASY LASAGNA

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 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 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.
  
  Posted By japlady@nwu.edu (Rebecca Radnor) On
  rec.food.recipes or rec.food.cooking
 


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