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Light& Easy Lasagna

Recipe name:
Light& Easy Lasagna

Recipe category:
Pasta

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Recipe details:

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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Light& Easy Lasagna

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