Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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