Light Lasagna - cooking recipe

Ingredients

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

Preparation

cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
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.
Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13x9 pan 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 remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.