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Light and Easy Lasagna
12 servings
3 medium onions, chopped
3 garlic cloves, finely chopped
2 cans (28 ounces each) Italian-style plum tomatoes, undrained
2 cans (12 ounces each) Italian tomato paste
1 cup chopped fresh parsley
2 teaspoons dried leaf oregano, crushed
1/2 teaspoon each, crushed: dried leaf thyme, dried marjoram
1/2 teaspoon freshly ground pepper
1/2 pound lasagna noodles
1 pound part-skim ricotta cheese
1/2 pound part-skim mozzarella cheese
2 ounces imported Parmesan cheese, grated
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.
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Easy 05