- 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
12 minutes. Drain in colander; rinse with cold water. Drain well.
3. Heat oven to
350 degrees. Cover bottom of lightly
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,
45 minutes. Let stand 10 minutes before serving. Posted By japlady
