Light & Easy Lasagna Recipe

Light & Easy Lasagna Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
3 medium: Onions, chopped
3: Garlic cloves, finely chopped
56 ounce: Italian-style plum tomatoes, undrained
24 ounce: Italian tomato paste,
1 cup: Chopped fresh parsley,
2 tsp: Dried leaf oregano, crushed
1/2 tsp: Dried leaf thyme, crushed
1/2 tsp: Dried marjoram, crushed
1/2 tsp: Freshly ground pepper,
1/2 lbs: Lasagna noodles,
1 lbs: Part-skim ricotta cheese,
1/2 lbs: Part-skim mozzarella cheese,
2 ounce: Imported Parmesan cheese, grated

Directions:

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


Source from luhu.jp