Title: Light & easy lasagna
 Categories: None
      Yield: 12 Servings
 
      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 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