Hearty Lasagna

Ingredients

• 14.5 ounce canned tomatoes italian-style undrained chopped canned
• 28 ounce canned tomatoes whole undrained chopped canned
• 12  lasagna noodles cooked
• 1 teaspoon basil dried
• 1  egg white lightly beaten
• 0.3 cup parsley fresh divided chopped
• 3  garlic cloves minced
• 0.8 pound ground round 
• 2 cups nonfat cottage cheese 
• 1 cup onion chopped
• 2 teaspoons oregano dried
• 1 ounce parmesan cheese fresh finely grated
• 0.3 teaspoon pepper 
• 8 ounces provolone cheese shredded italian
• 15 ounce nonfat ricotta cheese 
• 6 ounce tomato paste canned
• 8 ounce no-salt-added tomato sauce canned

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• baking pan

Directions

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. Coat pan with cooking spray; add the onion and garlic, and saut 5 minutes. Return meat to pan.
2. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes.
3. Remove from heat.
4. Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
5. 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.
6. Spread the remaining tomato mixture over noodles.
7. Cover; bake at 350 for 1 hour.
8. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.
9. Let stand 10 minutes before serving.
10. Garnish with oregano, if desired.