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Easy Low Fat Lasagna

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This is a basic homemade sauce and low-fat cheese lasagna recipe when you want to avoid the fuss. Add chopped vegetables for more variety and a healthier vegetarian lasagna.

Serves: 12

Cooking Time: 45 min

Ingredients
  • 3 medium onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 cans (28 ounces each) Italian-style plum tomatoes, undrained
  • 2 cans (12 ounces each) Italian tomato paste
  • 1 cup chopped fresh parsley
  • 2 teaspoons dried leaf oregano, crushed
  • 1/2 teaspoon each, crushed: dried leaf thyme, dried marjoram
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound lasagna noodles
  • 1 pound part-skim ricotta cheese
  • 1/2 pound part-skim mozzarella cheese
  • 2 ounces imported Parmesan cheese, grated
Instructions
  1. Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching.
     
  2. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours.
     
  3. Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well.
     
  4. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top.
     
  5. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.

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