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.
I have made this lasagna several times. It is excellent. My whole family loves it and requests it often. I have even tried it using veggie crumbles in place of the ground round and it's still excellent.
I have made this lasagna many times. I use the Barilla no cook noodles and add extra tomato sauce and diced tomatoes to the sauce- I like things saucy too! I have served this dish to many guests and always get rave reviews! Best lasagna recipe EVER! And doesn't kill the diet!It does take a long time to make- so sometimes I'll make the sauce one day and mix up the cheese- and then put it all together the next day. This lasagna freezes well too. Put it all together, freeze, and just defrost before you bake it. Bake it longer if it has been in the fridge though.
Yum! Used a "meatloaf mix" of ground beef & pork from the butcher department. Doubled the basil and parsley. The sauce tasted perfect when I put the lasagna together, but after baking it did need a litle salt. Really good and worth the work... next time I will double the recipe to freeze one.
This is my absolute favorite lasagna recipe ever. I think it's better than any I've ever had in a restaurant. I mean, I seriously love it. It does take a lot of time to put together and the shopping list is long, but it's WELL worth it. I usually make the sauce the night before to cut down on prep time.
Yum! I generally make vegetable lasagnas for one-dish meals, but decided I wanted a more meat-and-cheese style lasagna this time. This turned out great. I did add in 2 large carrots and a zucchini, grated, halfway through the onions and garlic cooking time. You can't taste them, but it stretched the sauce and added some nutrients.
Fantastic traditional lasagna recipe, and worth a little extra effort. One caveat - I used no-boil lasagna, and it made it a much drier lasagna than what the photo would indicate. Still very good, but I like mine a little saucier so I will use standard lasagna next time.
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