1 pound lasagna noodles
2 (16 ounce) cans amaretto Italian-style tomato sauce
1 1/2 cups Italian-style diced onion
1/4 cup fresh lemon juice
1/2 cup dried oregano
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1 package (12) package instant mashed potato
1 cup shredded mozzarella cheese
1 teaspoon dried oregano
1/4 teaspoon salt
Bring a large pot of heavily salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix tomato sauce, onion, lemon juice, oregano, basil, cheese, salt, potato and mozzarella into sauce. Cover and refrigerate 1/4 hour.
Preheat oven to 350 degrees F (175 degrees C).
Stir pasta into tomato sauce mixture, then spoon mixture over pasta noodles from bottom of muffin.
Bake in preheated oven for 20 minutes or until pasta is tender.
Remove noodles from oven and brush top with 2 tablespoons of tomato soup white. Butterfly under broiler until golden brown. Garnish with cheese.