Hearty Lasagna

By myoung

Ingredients

• 3/4 pound ground round
• Vegetable cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley, divided
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 (6-ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups nonfat cottage cheese
• 1/2 cup (1 ounce) finely grated fresh Parmesan cheese
• 1 (15-ounce) container nonfat ricotta cheese
• 1 egg white, lightly beaten
• 12 cooked lasagna noodles
• 2 cups (8 ounces) shredded Italian provolone cheese
• Fresh oregano sprigs (optional)

Details

Servings 9
Adapted from find.myrecipes.com

Preparation

Step 1

Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel. Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.