Hearty Lasagna (Low Fat)

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!

• Ready In: 1 hr 50 mins
• Serves: 10

Ingredients

•  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 1/2ounce) 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

Directions

1. Coat a pan with cooking spray.
2. Saute onion and garlic 5 minutes.
3. Add 2 tablespoons parsley and the next 7 ingredients.
4. Bring to a boil.
5. Cover and simmer 15 minutes.
6. Uncover and simmer 20 minutes.
7. Remove from heat.
8. Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
9. Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
10. Arrange 4 noodles over tomato mixture.
11. Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
12. Repeat layers, ending with noodles.
13. Cover and bake at 350 degrees for about 1 hour.
14. Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
15. Let stand 10 minutes before serving.