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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | Beef, ground, 90% lean meat / 10% fat, raw | 5 | cloves | garlic minced | 1 | cup, chopped | Onion, chopped | 28 | ounces | diced tomatoes (28 oz can) | 1 1/2 | cups | Tomatoes, Italian Style Stewed | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | can (6 oz) | tomato paste | 1 | cup | tomato sauce | 1 | teaspoon | oregano | 1 | tablespoon | basil | 32 | ounces | ricotta cheese, fat free | 1 | large | eggs, white only | 1/4 | teaspoon | black pepper | 12 | noodles | lasagna noodles | 1 | cup, shredded | low-fat mozzarella |
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Steps
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Sequence
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Step
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| | 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.
Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
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.
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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