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Ingredients
- 1 pound lean ground beef or venison
- 3 cans (8 oz. each) tomato sauce
- 2 cans (6 oz. each) tomato paste
- 2 garlic cloves, minced
- 1/4 cup sugar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs
- 3 tablespoons minced fresh Italian parsley (or regular)
- 3 cups (24 oz) low-fat cottage cheese
- 16 oz part-skim ricotta cheese
- 1 (8 oz) pkg. Italian blend cheese
- 12 slices smoked provolone cheese
- 3 cups (12 oz) shredded mozzarella
- 1 box lasagna noodles, cooked and drained
Details
Servings 16
Preparation
Step 1
In a skillet, cook beef over medium heat until no longer pink; drain. Add next seven ingredients. Simmer, uncovered, for 1 hour, stirring occasionally. In a bowl, combine eggs, parsley, cottage cheese and ricotta cheese. Spread 1 cup meat sauce in a 13"x9"x4" baking pan which has been sprayed with Pam. Layer with 3-4 noodles, half of the provolone cheese, 1/3 cottage cheese mixture and 1 1/2 cup mozzarella cheese. Then add another layer of noodles, meat sauce, 1/3 cottage cheese mixture and Italian cheese blend. Top with another layer of noodles, remaining provolone, cottage cheese mixture and mozzarella. Cover and bake or refrigerate overnight. Bake at 375 degrees for 50 minutes. Uncover; bake 20 minutes longer. Let stand 15 minutes before slicing.
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