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Cooking Light Hearty Lasagna Recipe
3/4 pound ground round
Vegetable cooking spray
1 cup chopped onion
3 garlic cloves -- minced
1/4 cup chopped fresh parsley
1 (28-ounce) can whole tomatoes -- undrained & chopped
1 (14 1/2 ounce) can Italian-style stewed tomatoes -- undrained & 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 fresh Parmesan cheese -- finely grated
1 (15-ounce) container nonfat ricotta cheese
1 egg white -- lightly beaten
12 cooked lasagna noodles
2 cups (8-ounces) Italian provolone cheese -- shredded
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 saute 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 13x9" 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°F for 1 hour.
Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.
Yield: 9 servings.
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