| | Directions | | Cook meat until brown and crumbly. Drain in colander. Wipe the pan and spray with non-stick spray. Sauté onion and garlic 5 minutes. Add meat, 2 T parsley, whole tomatoes, Italian stewed tomatoes, tomato sauce, tomato paste, oregano, basil and pepper. Bring to a boil, cover and simmer over reduced heat for 15 minutes. Uncover and cook another 20 minutes. In the meantime, combine remaining 2 T parsley, cottage cheese, ricotta cheese and egg white. Put 3/4 C sauce in a 9 X 13 pan that has been sprayed with PAM. Top sauce with 4 noodles, 1/2 cheese mixture, 2 1/4 C sauce and 2/3 C provolone. Repeat ending with noodles. Top noodles with remaining sauce. Bake, uncovered, for 1 hour at 350°. Uncover lasagna, sprinkle on remaining provolone and bake an additional 10 minutes. Let stand 10 minutes before cutting. This can be prepared without cooking the noodles and letting it set in the refrigerator overnight. Bake as above. |
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| Ingredients | | - |  | 1/2 pound ground meat |
| - | | 1 cup chopped onion |
| - | | 3 cloves garlic, minced |
| - | | 1/4 cup chopped parsley |
| - | | 1 can whole tomatoes, undrained (28 ounce can) |
| - | | 1 can Italian stewed tomatoes (14 1/2 ounce can) |
| - | | 1 can tomato sauce (8 oz can) |
| - | | 1 can tomato paste (6 oz can) |
| - | | 2 teaspoons dried oregano |
| - | | 1 teaspoon dried basil |
| - | | 1/4 teaspoon pepper |
| - | | 2 cups non-fat or low-fat cottage cheese |
| - | | 1/2 cup Parmesan cheese |
| - | | 1 container non-fat or low-fat ricotta cheese (16 ounce container) |
| - | | 1 beaten egg white |
| - | | 12 cooked lasagna noodles |
| - | | 2 cups grated Provolone cheese |
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