Light & Easy Lasagna Recipe

Light & Easy Lasagna Recipe

Ingredients:

1 c of parsley (fresh); chopped
2 tsps of oregano leaf (dried); crushed
3 cloves of garlic; chopped finely
24 ozs of tomato paste
1/2 tsp of thyme leaf (dried); crushed
56 ozs of tomatoes (plum style); undrained
1/2 tsp of marjoram (dried); crushed
3 onions (medium); chopped
1/2 tsp of pepper (ground fresh)
1/2 pound lasagna pasta noodles
2 ozs of imported cheese (parmesan); grated
1 pound of cheese (ricotta, part-skim)
1/2 pound of cheese (mozzarella, part-skim)

Instructions:

Put the garlic and onions in a saucepan. Cover and cook on low stove heat ’til tender. Add a bit of water when needed to avoid scorching. Put in tomatoes, parsley, thyme, oregano, pepper, and marjoram.

Cover and simmer for two hours; occasionally stirring. Boil noodles for approximately 12 mins ’til noodles are just right. Drain and rinse w/ cool water then Drain again.

Preheat the oven (350 degrees F). Then, cover the base of a 13×9″ lightly greased baking pan w/ 1/4 sauce. Next, layer the top w/ noodles. Spread 1/3 ricotta and 1/3 mozzarella. Then, sprinkle w/ 1/4 Parmesan.

Cover w/ 1/4 sauce. Do the procedure for 2 times. Then sprinkle w/ last of Parmesan at the top. Bake for 45 mins or ’til cheese melts and sauce becomes bubbly. Let lasagna stand for 10 mins before it is served. Good for 12.

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