Light & Easy Lasagna
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Light & Easy Lasagna
  Easy    Lasagna  
Last updated 6/12/2012 1:27:24 AM. Recipe ID 62283. Report a problem with this recipe.
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      Title: Light & easy lasagna
 Categories: None
      Yield: 12 Servings
      3 md Onions, chopped
      3    Garlic cloves, finely
     56 oz Italian-style plum tomatoes,
     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,
  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 (Rebecca Radnor) On or

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Recipe ID 62283 (Apr 03, 2005)

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