Served as main course. Vegetarian dish.

3 Onions, chopped

3 Garlic Cloves, finely chopped

56 oz Italian-style Plum Tomatoes, undrained

24 oz Italian Tomato Paste

1 cup Chopped fresh Parsley

2 teaspoon Dried leaf Oregano, crushed

1/2 teaspoon Dried Leaf Thyme, crushed

1/2 teaspoon Dried Marjoram, crushed

1/2 teaspoon Freshly ground Pepper

1/2 lb Lasagna Noodles

1 lb Part-skim Ricotta Cheese

1/2 lb Part-skim Mozzarella Cheese

2 oz Imported Parmesan Cheese, grated

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 about 12 minutes. Drain in colander; rinse with cold water. Drain well. 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. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.

Serves: 12

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