Light And Easy Lasagna

3 md Onions, chopped

3 Garlic cloves, finely chopped

56 oz Italian-style plum tomatoes, undrained

24 oz Italian tomato paste

1 c Chopped fresh parsley

2 ts Dried leaf oregano, crushed

1/2 ts Dried leaf thyme, crushed

1/2 ts Dried marjoram, crushed

1/2 ts 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 until al dente, 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.