Hearty Lasagna

• 3/4 pound ground round
• vegetable cooking spray
• 1 cup onion chopped
• 3 garlic cloves minced
• 1/4 cup fresh parsley chopped & divided
• 28 ounces tomatoes whole, canned
• 14 1/2 ounces stewed tomatoes Italian-style
• 8 ounces tomato sauce no salt added, 1 can
• 6 ounces tomato paste 1 can
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cups nonfat cottage cheese
• 1/2 cup grated Parmesan cheese 1 ounce, fresh
• 15 ounces nonfat ricotta cheese
• 1 egg white lightly beaten
• 8 ounces lasagna noodles 12, cooked
• 8 ounces shredded cheese Sargento Light Mexican, *2 cups
• fresh oregano sprigs, optional

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 saute 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
2. Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
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 Sargento Light cheese. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.
4. Cover; bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.

ground round, vegetable cooking spray, onion, garlic, parsley, tomatoes, tomatoes, tomato sauce, tomato, oregano, basil, pepper, cheese, parmesan cheese, ricotta cheese, egg, lasagna noodles, shredded cheese sargento, oregano sprigs

Taken from www.yummly.com/recipe/Hearty-Lasagna-1660071 (may not work)