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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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) |
Directions:
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.
2. Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
3. 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.
4. 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.
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