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.
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Amount per serving
- Calories: 380
- Calories from fat: 25%
- Fat: 10.5g
- Saturated fat: 5.7g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.7g
- Protein: 33.4g
- Carbohydrate: 40.5g
- Fiber: 2.8g
- Cholesterol: 50mg
- Iron: 3.8mg
- Sodium: 703mg
- Calcium: 394mg
- 3/4 pound ground round
- Vegetable cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley, divided
- 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)
- 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.
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