1/4 lbs ground round 1 c chopped onion 3 garlic cloves, minced 1 1/2 tbs dried parsley flakes 1 (14 1/2-ounce) can diced tomatoes, undrained 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 tsp dried oregano 1 tsp drie basil 1/4 tsp salt 1/4 tsp pepper 2 c nonfat cottage cheese 1/2 c shredded parmesan cheese 1 (15-ounce)container nonfat ricotta cheese 1 egg white vegetable cooking spray 12 lasagna noodles, cooked without salt or fat 2 c (8 ounce)shredded provolone cheese or part-skim mozzarella cheese garnish: fresh oregano sprigs

cook meat, onion, and garlic in a dutch oven over medium heat until meat is browned, stirring until it crumbles. drain and set aside. wipe pan witha paper towel, and return meat mixture to pan; add parsley and next 8 ingredients.

bring to a boil. cover, reduce heat, and simmer 15 minutes. uncover and simmer 20 minutes. set aside.

combine cottage cheese and next 3 ingredients; set aside.

spread 3/4 c tomato mixturein a 13- x 9- inch baking dish coated with cooking spray. arrange 4 cooked noodles over mixture; top with half of cottage cheese mixture, 2 1/4 c tomato mixture, and 2/3 c provolone cheese. repeat layers, ending with noodles. top with remaining tomato mixture.

cover and bake at 350 degrees for 1 hour. uncover and sprinkle with remaining provolone cheese; bake 10 additional minutes. let stand 10 minutes.

garnish, if desired.