Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    lasagna noodles -- uncooked
  1              pound  extra-lean ground beef
  1                cup  onion -- chopped
  2             cloves  garlic -- minced
  3        tablespoons  dried parsley flakes
  1           teaspoon  salt
  1           teaspoon  dried basil leaves
  1           teaspoon  dried oregano leaves
     1/2      teaspoon  fennel seed
  24            ounces  no-salt added tomato sauce
  1                cup  light ricotta or cottage cheese
  2                     egg whites
  4             ounces  shredded mozzarella cheese
  2        tablespoons  grated parmesan cheese

Preparation:

Cook lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oven to 350F degrees. In large skillet, brown ground beef, onions and garlic; drain well. Stir in parsley, salt, basil, oregano, fennel seed and tomato sauce. Reduce heat to low; simmer 10 minutes, stirring occasionally. In small bowl, combine ricotta cheese and egg whites; blend well. Spoon and spread 1/4 cup beef mixture into ungreased 13x9-inch baking dish. Top with half of cooked noodles, half of beef mixture and half of ricotta cheese mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses. Bake at 350F degrees for 35 to 40 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Nutritional Information:

458 Calories (kcal); 6g Total Fat; (11% calories from fat); 18g Protein; 82g Carbohydrate; 14mg Cholesterol; 371mg Sodium