Tuesday, November 16, 2010

Hearty Lasagna

If you're a fan of pasta, meat, tomatoes, lots of cheese, and a perfect blending of flavors, then you need to make this lasagna asap. True to its name, it's extremely filling and so flavorful you'll want to have seconds. I suggest making it in advance—in the morning/afternoon if you want it for dinner—because it only tastes better over time. But don't worry, if you eat it just after the 10-minute cooling mark, it will still taste great.

Hearty Lasagna
 (adapted) from Cooking Light
makes 12 servings (~6 WW points)


  • 12  lasagna noodles
  • 3/4  pound  ground round
  • Vegetable cooking spray
  • 1 chopped onion
  • 5  garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces fresh mushroom, chopped or sliced
  • 1/4  cup chopped fresh parsley (or basil), divided
  • 1  (28-ounce) can whole tomatoes, drained, and chopped
  • 1  (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • 1  (8-ounce) can tomato sauce
  • 1  (6-ounce) can tomato paste
  • 2  teaspoons  dried oregano
  • 1  teaspoon  dried basil
  • 1/4  teaspoon  pepper
  • 2  cups  nonfat cottage cheese
  • 1/2  cup  (1 ounce) finely grated fresh Parmesan cheese
  • 1  (15-ounce) container nonfat ricotta cheese
  • 1/2 teaspoon red pepper flakes
  • 1  egg white, lightly beaten
  • 2  cups  (8 ounces) shredded Italian provolone cheese
  • Fresh oregano sprigs (optional)



Pre-heat oven to 350°. Cook lasagna noodles for half the amount of time called for. Meanwhile, cook meat and 1/4 teaspoon red pepper flakes in a large saucepan over medium heat until browned, stirring to crumble; drain; set aside. Wipe pan with paper towel. Coat pan with cooking spray; add onion, garlic, and mushrooms; sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley (or basil) and next 7 ingredients; bring to a boil. Cover, reduce heat; simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley (or basil), cottage cheese, and next 4 ingredients in a bowl; stir well; 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 remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Garnish with oregano, if desired.


  1. I'm definitely making this when Dan comes home! It looks delicious!

  2. That is wonderful, I was looking for a new lasagna recipe... this looks great!!


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