Light and easy lasagna Recipe

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Light and easy lasagna

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Entrees, Fun & Easy, Italian, Light, Pastas & Noodles, Picnic, Quick & Easy, Western European

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Ingredients:

3	med	Onions, chopped
3		Cloves garlic, chopped
56	oz	Italian plum tomatos undraid
24	oz	Italian tomato paste
1	cup	Fresh parsley, chopped
2	tsp	Dried oregano, crushed
1/2	tsp	Dried leaf thyme, crushed
1/2	tsp	Dried marjoram, crushed
1/2	tsp	Finely ground pepper
1/2	lbs	Lasagna noodles
1/2	lbs	Part-skim mozzarella cheesed
1	lbs	Ricotta cheese
2	oz	Parmesan cheese, grated

Procedures:

1	Putonions and garlic in large saucepan.
2	Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching.
3	Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper.
4	Simmer covered, stirring occasionally, about two hours.
5	Cook lasagna noodles in boiling water until al dente, about 12 minutes.
6	Drain in colander; rinse with cold water.
7	Drain well.
8	Heat oven to dg350.
9	Cover bottomof lightly oiled 13 by 9-inch baking dish wi ?of the sauce.
10	Add a layer of lasagna noodles.
11	Top with 1/3 of the ricotta cheese,then 1/3 of the mozzarella.
12	Sprinkle with ?of the parmesan.
13	Cover with ?of the sauce.
14	Repeat procedure 2 more times.
15	Sprinklw remaining parmesan cheese on top.
16	Bake until sauce is bubbly and cheese is melted, about 45 minutes.
17	Let stand 10 minutes before serving.