Hearty Lasagna

Recipe Ingredients

3/4 lb	340g / 11oz	Ground round
		Vegetable cooking spray
1 cup	62g / 2.2oz	Chopped onion
3		Garlic - minced
1/4 cup	36g / 1.3oz	Chopped fresh parsley - divided
28 oz	795g	Whole tomatoes - (1 can)
		Undrained and chopped
14 1/2 oz	411g	Italian-style stewed tomatoes - (1 can)
		Undrained and chopped
8 oz	227g	No-salt-added tomato sauce - (1 can)
6 oz	170g	Tomato paste - (1 can)
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Dried basil
1/4 teaspoon	1.3ml	Pepper
2 cups	292g / 10oz	Nonfat cottage cheese
1 oz	28g	Finely grated fresh parmesan cheese - (1/2 cup)
15 oz	426g	Nonfat ricotta cheese - (1 container)
1		Egg white - lightly beaten
12		Cooked lasagna noodles
8 oz	227g	Shredded Italian provolone cheese - (2 cups)
		Fresh oregano sprigs - (optional)

Recipe Instructions

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 sautee5 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 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 350F for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Yield: 9 servings.

Source:
Cooking Light, Jan/Feb 1995, page 83

Rating

Average rating:

9.5 (2 votes)

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