Light and Easy Lasagna
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
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.