Light Lasagna Recipe

Directions:

1. Cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
2. Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
3. Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
4. Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
5. Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.
6. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone.
7. Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
8. Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.