Hearty Lasagna (Low Fat)

• vegetable oil cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley, divided
• 1 (28 ounce) can chopped tomatoes, undrained
• 1 (15 1/2 ounce) can Italian-style stewed tomatoes, chopped &, undrained
• 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 fat-free cottage cheese
• 1/2 cup grated fresh parmesan cheese
• 1 (15 ounce) container fat-free ricotta cheese
• 1 egg white, lightly beaten
• 12 cooked lasagna noodles
• 2 cups shredded italian provolone cheese

1. Coat a pan with cooking spray.
2. Saute onion and garlic 5 minutes.
3. Add 2 tablespoons parsley and the next 7 ingredients.
4. Bring to a boil.
5. Cover and simmer 15 minutes.
6. Uncover and simmer 20 minutes.
7. Remove from heat.
8. Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
9. Spread 3/4 cup tomato mixture in the bottom of a 13x9 pan, sprayed with vegetable spray.
10. Arrange 4 noodles over tomato mixture.
11. Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
12. Repeat layers, ending with noodles.
13. Cover and bake at 350 degrees for about 1 hour.
14. Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
15. Let stand 10 minutes before serving.

vegetable oil cooking spray, onion, garlic, fresh parsley, tomatoes, italianstyle stewed tomatoes, salt, tomato paste, oregano, basil, pepper, cottage cheese, parmesan cheese, ricotta cheese, egg, noodles, italian provolone cheese

Taken from www.food.com/recipe/hearty-lasagna-low-fat-40863 (may not work)