3/4 pound Lasagna noodles (about 14 noodles)
1 pint part skim milk ricotta cheese
1/4 cup skim milk
1/4 cup grated parmesan cheese, divided
2 tablespoons chopped parsley
Lasagna sauce (recipe follows)
1 package (8 oz) part skim milk
mozzarella cheese sliced
Cook, rinse and hold noodles according to package directions. In medium bowl stir together ricotta cheese, milk, 2 tablespoons of the parmesan cheese and parsley. Spoon 1 cup Lasagna Sauce into bottom of 13 x 9 x 2 inch baking pan. Cover with 1 layer of noodles. Spread with half of the ricotta cheese mixture. Top half of the mozzarella cheese slices. Cover with sauce. repeat layering until all ingredients are used, ending with sauce. Sprimkle top with remaining 2 tablespoons parmesan cheese. Bake in 359ºF, 30 to 45 minutes. Let rest 15 to 30 minutes before serving. Cut into squares.
In 5-quart saucepan heat 2 tablespoons corn oil over medium heat. Add 1 cup finely chopped onion (about 1 medium) and 2 cloves garlic, minced; cook stirring until tender. Add 1 can (29 oz) tomato sauce, 1 can (14 1/2 oz) whole tomatoes, 1 can (6 oz) tomato paste, 2 teaspoons salt, 1 teaspoon oregano, 1 bay leave, 1 teaspoon basil.