We really like this lasagna and this is a lower cholesterol and fat than other recipes.

3/4 pound ground beef
Cookinhg spray
1 cup chopped onion
3 garlic cloves, mincesd
1/4 cup chopped parsley, divided
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1 ( 28-ounce) can whole tomatoes, undrained and chopped
1 ( 14 1/2 -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 cups fat-free cottage cheese
1/2 cup (2 ounces) finely grated fresh Parmeasan Cheese
1 (15-ounce) container fat-free ricotta cheese
1 large egg white, lightly beaten
12 cooked lasagna noodles
2 cups (8 ounces) shredded provoloe cheese, divided
Oregano sprigs (optional)

Cook the beef 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 for 5 minutes. Return meat to pan. Add 2 tablespoons parsley, oregano, and next 6 ingrediants (oregano through tomato paste), bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat.

Combine 2 tablespoons parsley, cottage cheese, Parmeasan, ricotta and egg white in a bowl, 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 the tomato mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat the layers, ending with noodles. Spread the remaining tomato mixture over noodles. Cover with heavy-duty foil; you could seal and freeze the dish at this time.

To serve: thaw (if you have frozen it). Preheat oven to 350 degrees.

Bake, covered, at 350 degrees for 1 hour. Uncover, sprinkle with 2/3 cup provolone, bake, uncovered, for 10 minutes. Let stand for 10 minutes before serving. Garnish with oregano sprigs, if desired. Yield: 9 servings.