Light Lasagna

• 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

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 350u0b0 for 45 minutes.
12. Let stand for 10 minutes before serving.

olive oil, onion, fresh garlic, tomatoes, italian tomato, parsley flakes, salt, pepper, oregano, thyme, marjoram, lasagna noodles, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864929 (may not work)