2/3 (16 oz.) pkg. lasagna noodles, about 12
10 lg. plum tomatoes, 1 1/2 lb.
1 tsp. dried oregano leaves
1/2 tsp. pepper
Olive or salad oil
1/2 tsp. salt
1 med. onion, chopped
1 1/2 c. milk
1/3 c. cornstarch
1 (13 3/4 to 14 1/2 oz.) can chicken broth
2 (8 oz.) pkg. shredded Mozzarella cheese, 4 c.
1 c. packed fresh basil leaves

1. Prepare lasagna noodles; drain.

2. Preheat broiler. Cut tomatoes into 1/2 inch slices. Place on ungreased large cookie sheet. In cup mix oregano, pepper, 2 tablespoons olive oil and 1/2 teaspoon salt. Brush on tomato slices. Broil for 15 minutes (tomatoes beginning to brown and dry out).

3. In saucepan over medium high heat, cook onion and salt until tender. In 2 cup measure cup with fork, mix milk and cornstarch until smooth. Gradually add milk mixture and chicken broth to onion in saucepan and cook, stirring constantly until sauce boils and thickens. Boil 1 minute. Remove from heat.

4. Reserve 3/4 cup cheese for topping; stir remaining cheese into sauce. In 13 x 9 inch dish, evenly spoon 1/3 of cheese sauce. Arrange 2/3 of fresh basil leaves over sauce. Top with half of noodles. Spoon 1/2 of remaining sauce over noodles. Top with 1/2 of broiled tomatoes, then noodles, then sauce. Then tomatoes and basil. Sprinkle with reserved Mozzarella cheese. Bake 25-30 minutes until heated through. Let stand 10 minutes. Serves 8.