Light Lasagna

• 1 lb extra lean ground beef
• vegetable oil cooking spray
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped and divided
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained & chopped
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups 1% fat cottage cheese
• 1/2 cup parmesan cheese, finely grated
• 1 (15 ounce) container part-skim ricotta cheese
• 1 egg white, lightly beaten
• 12 no-boil lasagna noodles
• 8 ounces provolone cheese, shredded approxomately 2 cups

1. cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
2. Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
3. Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
4. Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
5. Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.
6. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone.
7. Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
8. Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.

extra lean ground beef, vegetable oil cooking spray, onion, garlic, fresh parsley, tomatoes, italianstyle stewed tomatoes, tomato sauce, tomato paste, oregano, basil, pepper, cottage cheese, parmesan cheese, ricotta cheese, egg, lasagna noodles, provolone cheese

Taken from www.food.com/recipe/light-lasagna-398459 (may not work)