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| 3 mittel | onions chopped |
| 3 | Cloves garlic chopped |
| 56 x ca. 30 g | Italian plum tomatos undraid |
| 24 x ca. 30 g | Italian tomato paste |
| 1 Tasse | parsley fresh, chopped |
| 2 Teelöffel | Dried oregano, crushed |
| 1/2 Teelöffel | Dried leaf thyme, crushed |
| 1/2 Teelöffel | Dried marjoram, crushed |
| 1/2 Teelöffel | Finely ground pepper |
| 1/2 x ca. 450 g | lasagna noodles |
| 1/2 x ca. 450 g | Part-skim mozzarella cheesed |
| 1 x ca. 450 g | ricotta cheese |
| 2 x ca. 30 g | parmesan grated |
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Putonions 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 two 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 dg350. Cover bottomof lightly oiled 13 by 9-inch baking dish wi 1/4 of the sauce. Add a 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. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinklw remaining parmesan cheese on top.
Bake until sauce is bubbly and cheese is melted, about 45 minutes.
Let stand 10 minutes before serving. R
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