Lasagne

(Contributed by Connie Lancaster)

 I LOVE this recipe!

Ingredients:
1 pound lean hamburger
1 medium onion, chopped
1 clove garlic, pressed
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
2 tablespoons dried parsley flakes
1 teaspoon honey
1 teaspoon dried basil leaves
1/2 teaspoon salt
9 whole wheat lasagna noodles
8 oz low fat ricotta cheese
8 oz fat free cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano leaves
1 cup low fat shredded mozzarella cheese

Cook and stir hamburger, onion and garlic until brown; drain.  Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, honey, basil and 1/2 teaspoon salt.  Heat to boiling, stirring occasionally; reduce heat.  Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.

Cook noodles.  Reserve 1/2 cup of the sauce mixture.  Mix ricotta, cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.  Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13 x 9 x 2 inches.  Repeat 2 times.  Spoon reserved sauce mixture onto top;  Sprinkle lightly with parmesan cheese.  Cook uncovered in 350 oven for 45 minutes.  Let stand 15 minutes before cutting.