Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Ground round
Vegetable cooking spray
1 c Chopped onion
3 Garlic cloves, minced
1/4 c Chopped fresh parsley, divid
1 cn Whole tomatoes (28 oz. can)
--undrained and chopped
1 cn Italian-style stewed
-tomatoes (14 1/2 oz. can)
--undrained and chopped
1 cn Tomato sauce-no salt added
-(8 oz. can)
1 cn Tomato paste (6 oz can)
2 ts Dried oregano
1 ts Dried basil
1/4 ts Pepper
2 c Nonfat cottage cheese
1/2 c Parmesan cheese (1 oz.0
--finely grated --fresh
1 pk Ricotta cheese-nonfat (15oz)
1 Egg white, lightly beaten
12 Lasagna noodles (cooked)
2 c Italian provolone cheese
--shredded (8 oz)
Oregano sprigs-fresh (opt.)

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. 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.

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

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 the 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.

Cover; bake at 350ø for 1 hour. Sprinkle with remaining provolone;
bake for 10 minutes. Let stand for 10 minutes before serving..
Garnish with oregano, if desired. From: Cooking Light,
January/February 1995

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