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  Hearty Lasagna
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
3/4 lb Ground round
Vegetable cooking spray
1 cup Chopped onion
3 Garlic cloves, minced
1/4 cup Chopped fresh parsley, divid
1 can Whole tomatoes (28 oz. can) -undrained and chopped
1 can Italian-style stewed tomatoes (14 1/2 oz. can) -undrained and chopped
1 can Tomato sauce-no salt added (8 oz. can)
1 can Tomato paste (6 oz can)
2 tsp Dried oregano
1 tsp Dried basil
1/4 tsp Pepper
2 cup Nonfat cottage cheese
1/2 cup Parmesan cheese (1 oz.0 -finely grated --fresh
1 package Ricotta cheese-nonfat (15oz)
1 Egg white, lightly beaten
12 Lasagna noodles (cooked)
2 cup Italian provolone cheese -shredded (8 oz)
Oregano sprigs-fresh (opt.)
Instructions:
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
saut‚ 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 the 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 350ø for 1 hour. Sprinkle with remaining provolone;
bake for 10 minutes. Let stand for 10 minutes before serving..
Garnish with oregano, if desired. From: Cooking Light,
January/February 1995
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