| 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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