Light& easy lasagna

 
                            LIGHT & EASY LASAGNA
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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