Hearty (and Healthy!) Lasagna
Stephanie Ito
This version of lasagna has only 380 calories, and 10 grams of fat per serving, while still being hearty, savory, and delicious.
ingredients
- 3/4 pound ground round
- Cooking spray
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley, divided
- 1 (28 ounce) can Italian-style stewed tomatoes, undrained and chopped
- 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 nonfat cottage cheese
- 1/2 cup (1 ounce) finely grated fresh Parmesan cheese
- 1 (15 ounce) container nonfat ricotta cheese
- 1 egg white, lightly beaten
- 12 cooked lasagna noodles
- 2 cups (8 ounces) shredded Italian provolone cheese
- Fresh oregano sprigs (optional)
directions
- 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; 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. Spread 3/4 cup tomato mixture in the bottom of a 9“x13” 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 cheese. Repeat layers, ending with noodles. Spread the remaining tomato sauce over noodles.
- 3
Cover; bake at 350° for 60 minutes. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.
Source: Stephanie Ito
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