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1
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened.
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2
Add garlic and cook, stirring, 1 minute.
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3
Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes.
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4
Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
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5
Preheat oven to 375F.
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6
and butter 2 (13- by 9-inch) baking dishes.
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7
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
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8
Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary.
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9
Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish.
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10
Top with 3 drained pasta sheets per dish, overlapping if necessary.
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11
Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish.
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12
Finish assembling lasagne by topping each with 1 cups sauce.
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13
(You will have leftover sauce and mozzarella.)
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14
Bake lasagne, covered with foil, in middle of oven 30 minutes.
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15
Remove foil and sprinkle evenly with remaining 2 cups mozzarella.
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16
Bake until bubbling and cheese is melted, about 10 minutes more.
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17
Serve lasagne with some of remaining sauce, reheated.
