Light And Easy Lasagna

  • 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

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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