Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         ground round
                        vegetable cooking spray
   1      cup           chopped onion
   3      cloves        garlic -- minced
     1/4  cup           chopped fresh parsley -- divided
  28      ounces        whole tomatoes -- (1 can)
                        undrained and chopped
  14 1/2  ounces        italian-style stewed tomatoes -- (1 can)
                        undrained and chopped
   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                    egg white -- lightly beaten
  12                    cooked lasagna noodles
   8      ounces        shredded Italian provolone cheese -- (2 cups)
                        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.