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| 3 mittel | onions chopped |
| 3 | Garlic cloves finely chopped |
| 56 x ca. 30 g | Italian-style plum tomatoes, undrained |
| 24 x ca. 30 g | Italian tomato paste |
| 1 Tasse | parsley fresh, chopped |
| 2 Teelöffel | Dried leaf oregano, crushed |
| 1/2 Teelöffel | Dried leaf thyme, crushed |
| 1/2 Teelöffel | Dried marjoram, crushed |
| 1/2 Teelöffel | pepper ground |
| 1/2 x ca. 450 g | lasagna noodles |
| 1 x ca. 450 g | Part-skim ricotta cheese |
| 1/2 x ca. 450 g | Part-skim mozzarella cheese |
| 2 x ca. 30 g | Imported Parmesan cheese, grated |
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1. 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.
2. Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well.
3. 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.
4. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.
rec. Food. Cooking
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