Light Lasagna

Chef TanyaK's Note:

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.

• Total Time: 2 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 9

• 1 lb extra lean ground beef
• vegetable oil cooking spray
• 1 cup onion , chopped
• 3 garlic cloves , minced
• ¼ cup fresh parsley , chopped and divided
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ½ 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
• ¼ teaspoon pepper
• 2 cups 1% fat cottage cheese
• ½ 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.