Light & Easy Lasagna

Directions

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.

1. Cook lasagna noodles in boiling water until al dente, about 12 minutes.

Drain in colander; rinse with cold water.

Drain well.

1. Heat oven to 350℉ (180℃). Cover bottom of lightly oiled 13 by 9-inch baking dish with ¼ of the sauce.

Add layer of lasagna noodles.

Top with ⅓ of the ricotta cheese, then ⅓ of the mozzarella.

Sprinkle with ¼ of the Parmesan cheese.

Cover with ¼ 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.