Light & Easy Lasagna
Yield
6 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 56 | ounces |
italian plum (roma) tomatoes
undrained |
|
| 24 | ounces |
tomato paste
italian |
|
| 1 | cup |
parsley leaves
fresh, chopped |
|
| 2 | teaspoons |
oregano
dried, crushed |
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
marjoram
crushed |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | pound |
lasagna noodles
|
|
| 1 | pound |
ricotta cheese
part-skim |
|
| ½ | pound |
mozzarella cheese
part-skim |
|
| 2 | ounces |
Parmesan cheese
imported , grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1618.4 | ml/g |
italian plum (roma) tomatoes
undrained |
|
| 693.6 | ml/g |
tomato paste
italian |
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 1E+1 | ml |
oregano
dried, crushed |
|
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
marjoram
crushed |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 226.8 | g |
lasagna noodles
|
|
| 453.6 | g |
ricotta cheese
part-skim |
|
| 226.8 | g |
mozzarella cheese
part-skim |
|
| 57.8 | ml/g |
Parmesan cheese
imported , grated |
|
Directions
- 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.
- Cook lasagna noodles in boiling water until al dente, about 12 minutes.
Drain in colander; rinse with cold water.
Drain well.
- 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.
