* Exported from MasterCook * Light & Easy Lasagna Recipe By : Rebecca Radnor Serving Size : 12 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 md Onions -- chopped 3 cl Garlic -- finely chopped 56 oz Italian-style plum tomatoes -- - undrained 24 oz Italian tomato paste 1 c Fresh parsley -- chopped 2 ts Dried leaf oregano -- crushed 1/2 ts Dried leaf thyme -- crushed 1/2 ts Dried marjoram -- crushed 1/2 ts Pepper -- freshly ground 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°F. Cover bottom of lightly oiled 13x9" baking dish with 1/4th of the sauce. Add layer of lasagna noodles. Top with 1/3rd of the ricotta cheese, then 1/3rd of the mozzarella. Sprinkle with 1/4th of the Parmesan cheese. Cover with 1/4th 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. Recipe FROM: rec.food.recipes or rec.food.cooking - - - - - - - - - - - - - - - - - -