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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 9 |
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From Cooking Light a long time ago. I lost my hard drive and want to save this for the future. I make this for my family and friends and they don't know it's light. The original recipe called for non fat cottage cheese and non fat ricotta, but I use low fat and part skim, they taste better to me. I also use the oven ready lasagna noodles, which weren't in existence back then. Trust me, you'll never miss the mozzerella cheese, the provolone is so much more flavorful. Ingredients:
1 lb extra lean ground beef |
vegetable oil cooking spray |
1 cup onion, chopped |
3 garlic cloves, minced |
1/4 cup fresh parsley, chopped and divided |
1 (28 ounce) can crushed tomatoes |
1 (14 1/2 ounce) can italian-style stewed tomatoes, undrained & chopped |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 teaspoons dried oregano |
1 teaspoon dried basil |
1/4 teaspoon pepper |
2 cups 1% fat cottage cheese |
1/2 cup parmesan cheese, finely grated |
1 (15 ounce) container part-skim ricotta cheese |
1 egg white, lightly beaten |
12 no-boil lasagna noodles |
8 ounces provolone cheese, shredded approxomately 2 cups |
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.
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