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Hearty Lasagna

  • 9servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 pound ground round

  3. vegetable cooking spray

  4. 1 cup chopped onion

  5. 3 cloves garlic -- minced

  6. 1/4 cup chopped fresh parsley -- divided

  7. 28 ounces whole tomatoes -- (1 can)

  8. undrained and chopped 14 1/2 ounces italian-style stewed tomatoes -- (1 can)

  9. undrained and chopped 8 ounces no-salt-added tomato sauce -- (1 can)

  10. 6 ounces tomato paste -- (1 can)

  11. 2 teaspoons dried oregano

  12. 1 teaspoon dried basil

  13. 1/4 teaspoon pepper

  14. 2 cups nonfat cottage cheese

  15. 1 ounce finely grated fresh parmesan cheese -- (1/2 cup)

  16. 15 ounces nonfat ricotta cheese -- (1 container)

  17. 1 egg white -- lightly beaten

  18. 12 cooked lasagna noodles

  19. 8 ounces shredded Italian provolone cheese -- (2 cups)

  20. fresh oregano sprigs --

Instructions Jump to Ingredients ↑

  1. Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.

  2. Coat pan with cooking spray; add the onion and garlic, and sauté‚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.

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

  4. 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 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.

  5. Cover; bake at 350F for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Yield: 9 servings.

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