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Hearty Lasagna

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      Title: HEARTY LASAGNA
 Categories: Main dish, Low-cal, Meats
      Yield: 9 Servings
 
    3/4 lb Ground round
           Vegetable cooking spray
      1 c  Chopped onion
      3    Garlic cloves, minced
    1/4 c  Chopped fresh parsley, divid
      1 cn Whole tomatoes (28 oz. can)
           --undrained and chopped
      1 cn Italian-style stewed
           -tomatoes (14 1/2 oz. can)
           --undrained and chopped
      1 cn Tomato sauce-no salt added
           -(8 oz. can)
      1 cn Tomato paste (6 oz can)
      2 ts Dried oregano
      1 ts Dried basil
    1/4 ts Pepper
      2 c  Nonfat cottage cheese
    1/2 c  Parmesan cheese (1 oz.0
           --finely grated --fresh
      1 pk Ricotta cheese-nonfat (15oz)
      1    Egg white, lightly beaten
     12    Lasagna noodles (cooked)
      2 c  Italian provolone cheese
           --shredded (8 oz)
           Oregano sprigs-fresh (opt.)
 
  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
  saut‚ 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.
  
  Combine remaining 2 tablespoons parsley; cottage cheese, and next 3
  ingredients in a bowl; stir well, and set aside.
  
  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 the 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.
  
  Cover; bake at 350ø for 1 hour. Sprinkle with remaining provolone;
  bake for 10 minutes. Let stand for 10 minutes before serving..
  Garnish with oregano, if desired. From: Cooking Light,
  January/February 1995
 
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