Italian Light and Easy Lasagna

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
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