1# ground beef
2 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 28oz. can whole tomatoes, undrained and chopped
1 14 1/2 oz. can Italian style stewed tomatoes, undrained and chopped
1 8 oz. can tomato sauce
1 6 oz can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
2 cups cottage cheese
1/2 cup finely grated Parmesan cheese
1 15 oz. container Ricotta cheese
1 egg
Lasagna noodles
2 cups shredded Italian provolone cheese
Brown meat, drain and set aside. Saute onion and garlic in olive oil. Add meat. Add 2 tablespoons parsley and next 7 ingredients, bring to a boil. Cover and simmer 15 minutes. Uncover and simmer 20 minutes. Remove from heat. Combine remaining parsley, cottage cheese, and next 3 ingredients in a bowl; set aside. Spread part of the tomato mixture in bottom of 13x9" baking dish coated with cooking spray. Arrange part of the noodles over tomato mixture; top with 1/2 of the cottage cheese mixture, part of the tomato mixture and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles. Cover and bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake uncovered for 10 minutes. Let stand 10 minutes before serving.