Hearty Lasagna

12 Reviews
ADD YOUR REVIEW
Yield
9 servings
By Mary S. Creel
January 1995
RECIPE BY Cooking Light

Ingredients

  • 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)

Nutritional Information

  • Calories 380
  • Caloriesfromfat 25%
  • Fat 10.5g
  • Satfat 5.7g
  • Monofat 3g
  • Polyfat 0.7g
  • Protein 33.4g
  • Carbohydrate 40.5g
  • Fiber 2.8g
  • Cholesterol 50mg
  • Iron 3.8mg
  • Sodium 703mg
  • Calcium 394mg

How to Make It

Step 1

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.

Step 2

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Step 3

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.

Step 4

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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Ratings & Reviews

artbypauline's Review

LoriInNC
January 02, 2013
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!

ChefKiki's Review

Janinedalman
June 03, 2013
N/A

3107Pocosmom's Review

Bacardigirl
January 22, 2011
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!!

jmeleeS's Review

jmeleeS
May 06, 2011
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!"

steffbriggs's Review

Virginia
October 10, 2009
This is a family favorite , made over and over.

Janinedalman's Review

3107Pocosmom
January 11, 2015
I added my favorites, red pepper seed and red wine to the sauce.

Melocke's Review

ChefKiki
April 13, 2012
This has been my standard Lasagna recipe since it was originally published. We love it at our house. I make it with Italian Sausage.

lantvit3333's Review

Dana1105
April 19, 2010
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.

Bacardigirl's Review

Melocke
January 19, 2009
I made this for the first time tonight, to try out a healthy lasagna for a change...it was a bit time consuming but well worth it! The taste was fantastic! I substituted part-skim mozz for the provolone and didn't use the full amount of parmesan. The sauce was tangy, and I added some red pepper flakes for heat. The only complaint I have was that the sauce was not 'saucy' enough in comparison to other recipes I have made - it was a bit on the watery side, but I believe that can be fixed by draining the tomatoes instead of using the juice. Needless to say, it was very good and my boyfriend gobbled it up! It was nice to 'indulge'!

Dana1105's Review

artbypauline
October 13, 2012
This is my favorite lasagna recipe ever! This is a traditional lasagna with a twist. I added basil, oregano, and basil to the meat sauce and to the cheese mixture. I love this recipe. a must try.
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