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1
Season the meat with salt and pepper, and put it in a large saucepan set over medium heat.
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2
Cook the meat, breaking up any lumps with the back of a spoon, until browned throughout, about 10 minutes.
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3
Drain the fat from the meat and set the meat aside.
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4
Wipe out the pan with a paper towel.
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5
Coat the pan with cooking spray and set it over medium heat.
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6
Add the onion and garlic, and saute for 8 minutes.
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7
Return the meat to the pan.
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8
Add the diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, 2 tablespoons of the parsley, the oregano, and basil.
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9
Stir well and bring the mixture to a boil.
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10
Cover the pan, reduce the heat to low, and simmer for 15 minutes.
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11
Uncover the pan and simmer for 20 more minutes.
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12
Remove the pan from heat.
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13
Preheat the oven to 350F.
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14
Coat a 9 x 13-inch casserole dish with cooking spray.
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15
Combine the remaining 2 tablespoons of parsley, the cottage cheese, Parmesan cheese, ricotta, and egg white in a large bowl.
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16
Stir well, and set aside.
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17
Spread 3/4 cup of the tomato mixture in the bottom of the prepared casserole dish.
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18
Arrange four of the lasagna noodles over the tomato mixture; top with half of the cottage cheese mixture, 2 1/4 cups of the tomato mixture, and 2/3 cup of the Italian cheese mix.
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19
Repeat the layers once, then end with an additional layer of noodles.
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20
Spread the remaining tomato mixture over the top.
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21
Cover with foil and bake for 1 hour.
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22
Uncover the dish, sprinkle the lasagna with the remaining 1/3 cup of cheese mix, and bake for 10 more minutes.
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23
Let the lasagne stand for 10 minutes before serving.
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24
Great for freezing!
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25
See our Freezer Tips on pages 2327.
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26
This dish has plenty of sauce and is perfect for using no-boil lasagna noodles, which will save you the hassle of first cooking dried lasagna noodles.
