I've been searching high and low for a good Core lasagna. I found this on the 3FC WW recipe board. I think it was from way back in 1999! It's all Core (once you substitute ww lasagne noodles). I'll be trying it soon.
Hearty Lasagna -- 8 pts
Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
1 pound ground sirloin
Healthy Olive oil to saute
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
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 grated FF Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg lightly beaten
12-13 whole wheat lasagna noodles -- cooked. Don't be tempted to not cook the noodles. There won't be enough sauce. You'll probably ned 2 boxes of noodles. Mine only had 10 in the box.
8 ounces shredded FF provolone cheese -- 2 cups (I'm going to use a 6 ounce package shredded soy blend that I found with provolone, parmesan and romano). I also added an 8 oz bag of FF mozzarella because I thought the blend shreds where not enough.
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 saute 5 minutes.
Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).
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. I blended the cottage cheese to make it creamy.
Spread 3/4 cup tomato mixture (try to only use the juice here) 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 350 degrees for 1 hour.
Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.
Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.
