Name: Light and Easy Lasagna
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian		12	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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