Skinny Lasagna

• 3 medium onions, chopped
• 2 garlic cloves, minced
• 2 (28 oz.) cans whole tomatoes
• 4 (6 oz.) cans tomato paste
• 1 c. fresh parsley, chopped
• 1 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 lb. lasagna noodles
• 4 c. part skim Ricotta
• 1/4 lb. part skim Mozzarella
• 1/2 c. Parmesan

1. Combine onion and garlic; cook until tender, adding a bit of water to prevent scorching.
2. Add tomatoes, tomato paste, parsley, salt, pepper, oregano and thyme.
3. Simmer, covered, for about 2 hours, stirring occasionally.
4. Cook lasagna noodles in boiling water for about 12 minutes.
5. Drain; set aside.
6. Cover the bottom of a baking dish with 1/4 of the sauce.
7. Add a layer of noodles. Top with a layer of Ricotta, Mozzarella and a bit of Parmesan. Cover with 1/4 of sauce again, repeating process until all is used.
8. Bake in a 350u0b0 oven for 45 minutes.

onions, garlic, tomatoes, tomato paste, fresh parsley, salt, oregano, thyme, lasagna noodles, ricotta, mozzarella, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227399 (may not work)