Light & Easy Lasagna

Yields:	6-8 servings
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	Preparation	15 minutes
	Cooking	3 hours
	Ready In	3 hours

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Ingredients

3	medium	onions	chopped
3	each	garlic cloves	finely chopped
56	ounces	italian plum (roma) tomatoes	undrained
24	ounces	tomato paste	italian
1	cup	parsley leaves	fresh, chopped
2	teaspoons	oregano leaves	dried, crushed
1/2	teaspoon	thyme leaves	crushed
1/2	teaspoon	marjoram	crushed
1/2	teaspoon	black pepper	freshly ground
1/2	pound	lasagna noodles
1	pound	ricotta cheese	part-skim
1/2	pound	mozzarella cheese	part-skim
2	ounces	parmesan, parmigiano-reggiano cheese, grated	imported , grated

Directions

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.

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Member Review

Amish Bread with Oatmeal

absolutely dead easy to make and AWESOME flavor, EVERYone who has tried LOVES this- a definate repeater!! may use this in my holiday baskets as well!!!

Reviewed by cometkatt