| 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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