Light Lasagna

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. 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. 2

   Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.

3. 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. 4

   Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.

5. 5

   Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.

6. 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. 7

   Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.

8. 8

   Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.