Recipe - Hearty Lasagna

Three fourths pound Ground round
Vegetable cooking spray
1 cup Chopped onion
3 Garlic cloves, minced
One fourth cup Chopped fresh parsley, divid
1 cn Whole tomatoes (28 oz. can)
undrained and chopped
1 cn Italianstyle stewed
tomatoes (14 One half oz. can)
undrained and chopped
1 cn Tomato sauceno salt added
(8 oz. can)
1 cn Tomato paste (6 ounce can)
2 teaspoon Dried oregano
1 teaspoon Dried basil
One fourth teaspoon Pepper
2 cup Nonfat cottage cheese
One half cup Parmesan cheese (1 oz.0
finely grated fresh
1 pack Ricotta cheesenonfat (15oz)
1 Egg white, lightly beaten
12 Lasagna noodles (cooked)
2 cup Italian provolone cheese
shredded (8 oz)
Oregano sprigsfresh (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 Three fourths cup tomato mixture in bottom of a 13 x 9inch baking dish coated
with cooking spray. Arrange 4 noodles over tomato mixture; top with half of
the cottage cheese mixture, 2 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini