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CATEGORY CUISINE TAG YIELD
Dairy Italian 12 Servings

INGREDIENTS

3 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 t Dried leaf oregano, crushed
1/2 t Dried leaf thyme, crushed
1/2 t Dried marjoram, crushed
1/2 t 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

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. Cook
lasagna noodles in boiling water until al dente, about 12  minutes.
Drain in colander; rinse with cold water. Drain well. 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.  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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