Light Lasagna

Name: Light Lasagna
Ingredients: 2 Tbsp. olive oil; 4 c. chopped onion; 2 tsp. minced fresh garlic; 2 (28 oz.) cans tomatoes (undrained); 4 (6 oz.) cans Italian tomato paste; 1/4 c. parsley flakes; 1 tsp. salt; 1/2 tsp. pepper; 2 tsp. oregano; 1/2 tsp. thyme; 1/2 tsp. marjoram; 1/2 lb. lasagna noodles; 1 lb. part skim Ricotta cheese; 1/2 lb. Mozzarella cheese; 1/2 c. grated Parmesan cheese

15 ingredients

12 steps

Ingredients

2 Tbsp. olive oil
4 c. chopped onion
2 tsp. minced fresh garlic
2 (28 oz.) cans tomatoes (undrained)
4 (6 oz.) cans Italian tomato paste
1/4 c. parsley flakes
1 tsp. salt
1/2 tsp. pepper
2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 lb. lasagna noodles
1 lb. part skim Ricotta cheese
1/2 lb. Mozzarella cheese
1/2 c. grated Parmesan cheese

Directions

1

Heat oil in heavy skillet.
2

Saute onion and garlic until tender and slightly brown.
3

Add tomatoes, tomato paste, parsley, salt, pepper, oregano, thyme and marjoram.
4

Simmer, covered, for 2 hours, stirring occasionally.
5

Cook lasagna noodles according to package directions.
6

Drain in colander and rinse with cold water.
7

Cover bottom of a 13 x 9-inch greased baking dish with noodles.
8

Spread 1/2 of Ricotta on noodles.
9

Put layer of sauce, Mozzarella and Parmesan.
10

Repeat noodles, Ricotta, sauce, Mozzarella and Parmesan. Top with sauce and Parmesan.
11

Bake at 350° for 45 minutes.
12

Let stand for 10 minutes before serving.