Hearty Lasagna

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 9
 

Ingredients:

3/4 pound ground round
1 spray vegetable cooking spray
1 cup chopped onion
3 cloves garlic
1/4 cup chopped fresh parsley -- divided
28 ounces whole tomatoes -- (1 can)
14 1/2 ounces italian-style stewed tomatoes -- (1 can)
8 ounces no-salt-added tomato sauce -- (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 ounce finely grated fresh parmesan cheese -- (1/2 cup)
15 ounces nonfat ricotta cheese -- (1 container)
1 large egg white
12 sheets cooked lasagna noodles
8 ounces shredded Italian provolone cheese -- (2 cups)
1 bunch fresh oregano sprigs -- (optional)
 

Preparation:

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 350F for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Yield: 9 servings.