Prep 40 mins
Cook 1 hr 10 mins
This is a recipe I originally got from Cooking Light magazine in 1995. The only change I made was to omit the 3/4 pound of ground round it called for. You can obviously add it if you wish. The prep time includes the simmer time for the sauce. This is a wonderful tasting and filling lasagna that people won't even realize is low fat unless you tell them!
- vegetable oil cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1⁄4 cup chopped fresh parsley, divided
- 1 (28 ounce) can chopped tomatoes, undrained
- 1 (15 1/2 ounce) can Italian-style stewed tomatoes, chopped &, undrained
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄4 teaspoon pepper
- 2 cups fat-free cottage cheese
- 1⁄2 cup grated fresh parmesan cheese
- 1 (15 ounce) container fat-free ricotta cheese
- 1 egg white, lightly beaten
- 12 cooked lasagna noodles
- 2 cups shredded italian provolone cheese
- Coat a pan with cooking spray.
- Saute onion and garlic 5 minutes.
- Add 2 tablespoons parsley and the next 7 ingredients.
- Bring to a boil.
- Cover and simmer 15 minutes.
- Uncover and simmer 20 minutes.
- Remove from heat.
- Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
- Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
- Arrange 4 noodles over tomato mixture.
- Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
- Repeat layers, ending with noodles.
- Cover and bake at 350 degrees for about 1 hour.
- Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
- Let stand 10 minutes before serving.