1 (28-ounce) can whole tomatoes, undrained and chopped
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1/2 cup (1 ounce) finely grated fresh Parmesan cheese
1 (15-ounce) container nonfat ricotta cheese
1 egg white, lightly beaten
12 cooked lasagna noodles
2 cups (8 ounces) shredded Italian provolone cheese
Fresh oregano sprigs (optional)
How to Make It
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 sauté 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 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 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.
This has been my favorite lasagna recipe for years and years. It's a bit time consuming, but is easy to break up into smaller steps to make it more manageable. I made the sauce last night, just cooked the noodles and assembled the dish, and popped it in the fridge for a few hours before baking. It's great to entertain with, because it can be ready to go ahead of time.
I grew up in NY with lots of Italian friends whose moms made excellent lasagna... This recipe is on par with the real thing! It is a bit of work, so I always make a double batch so I can freeze some for another meal or two. The portions are very large! I always use the provolone, as I believe the reasoning is that since it's a stronger tasting cheese you use less of it and that keeps the calories down. I use three 28 oz cans of Muir Glen crushed tomatoes with basil instead of the stewed and whole tomatoes to save chopping the tomatoes. Delicious!
My Italian husband LOVES this recipe and says the sauce tastes (almost as good) as the kind you spend all day on! Do use the Provalone cheese on the top so you get that nice bubbly topping, but I usually feel free mix 1/2 Provalone with 1/2 fresh grated low-fat part-skim moz for the filling to reduce calories further (you can't even tell!). I add extra Italian spices, extra garlic, and use Italian tomato cans to give it more flavor in the sauce. Also, if you use ground sirloin, you get a leaner base for your tomato sauce / thickens more quickly while you cook. Finally, always, always, always add red wine (a 1/2 cup or so) to your tomato based sauces; the taste is truly much better when you use it! Try any slightly oaky cabernet sav. to get a nice base. You won't believe this recipe is "light!"
This was delicious! This is what a good homemade lasagna should taste like. I didn't have provolone cheese so I used mozzarella. I also divided the recipe between two 8-inch baking pans and put one in the freezer, wrapped and unbaked, and put the other in the frig overnight to let the flavors blend. I baked it the next night for dinner and my husband and I thoroughly enjoyed it. I served it with a green salad, roasted asparagus and garlic bread. YUM!!
I do two things different. I use venison hamburger as I am a hunter and it is very lean. I also add a ton of vegetables to the sauce like zuccini, carrots, celery, green pepper, and mushrooms but follow the rest to a T. It is a very good low calorie substitute to my home made lasagna. A deffinant must try.
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