Ingredients:
vegetable oil cooking spray
1 cup chopped onions
3 garlic cloves, minced
1/4 cup chopped fresh parsley, divided
1 (28 ounce) cans chopped tomatoes, undrained
1 (15 1/2 ounce) cans Italian-style stewed tomatoes, chopped &, undrained
1 (8 ounce) cans no-salt-added tomato sauce
1 (6 ounce) cans 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) containers fat-free ricotta cheese
1 egg whites, lightly beaten
12 cooked lasagna noodles
2 cups shredded italian provolone cheese
Directions:
Coat a pan with cooking spray.
Saute onion and garlic 5 minutes.
Add 2 tablespoons parsley and the next 7 ingredients.
Bring to a boil.
Cover and simmer 15 minutes.
Uncover and simmer 20 minutes.
Remove from heat.
Combine the remaining 2 tablspoons parsley, cottage cheese and the next 3 ingredients in a bowl and mix well.
Spread 3/4 cup tomato mixture in the bottom of a 13×9 pan, sprayed with vegetable spray.
Arrange 4 noodles over tomato mixture.
Top with 1/2 cottage cheese mixture, 2 cups tomato mixture and 2/3 cup provolone.
Repeat layers, ending with noodles.
Cover and bake at 350 degrees for about 1 hour.
Sprinkle with remaining provolone and bake uncovered til cheese is melted, about 10 minutes.
Let stand 10 minutes before serving.
Servings: 10
Time preparation: 40 min.
Time total: 110 min.