Hearty Lasagna

19 ingredients
4 steps

Ingredients

  • 3/4 pound ground round
  • vegetable cooking spray
  • 1 cup onion chopped
  • 3 garlic cloves minced
  • 1/4 cup fresh parsley chopped & divided
  • 28 ounces tomatoes whole, canned
  • 14 1/2 ounces stewed tomatoes Italian-style
  • 8 ounces tomato sauce no salt added, 1 can
  • 6 ounces tomato paste 1 can
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups nonfat cottage cheese
  • 1/2 cup grated Parmesan cheese 1 ounce, fresh
  • 15 ounces nonfat ricotta cheese
  • 1 egg white lightly beaten
  • 8 ounces lasagna noodles 12, cooked
  • 8 ounces shredded cheese Sargento Light Mexican, *2 cups
  • fresh oregano sprigs, optional

Directions

  1. 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 saute 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
  2. 2
    Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
  3. 3
    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 Sargento Light cheese. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.
  4. 4
    Cover; bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.

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