Hearty Lasagna

Recipe from Jacey Sakoff

1 lb ground beef
1 onion, chopped
3 garlic cloves, minced
¼ cup chopped fresh parsley, divided
1 (28 oz) can whole tomatoes, undrained & chopped
1 (14.5 oz) can Italian-style stewed tomatoes, undrained & chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
¼ tsp pepper
12 lasagna noodles, cooked & drained
2 cups cottage cheese
½ cup (2 oz) grated Parmesan
1 (15 oz) carton ricotta cheese
1 large egg white, slightly beaten
2 cups (8 oz) shredded Mozzarella cheese

In Dutch oven brown beef over medium heat until no longer pink; drain off fat and set aside.  Add onion and garlic, sauté 5 minutes.  Return beef to pan.  Add 2 tbls parsley, whole tomatoes, and next 6 ingredients. Bring to a boil.  Cover, reduce heat, and simmer 15 minutes.  Uncover, simmer 20 minutes.  Remove from heat.  Cook lasagna noodles; drain and set aside.  Preheat oven to 350 degrees. Combine 2 tbls parsley, cottage cheese, Parmesan, ricotta, and egg white in bowl.  Spread ¾ cup sauce in bottom of greased 9x13 dish.  Arrange 4 noodles over sauce; top with half of cottage cheese mix, 2¼ cup sauce, and 2/3 cup mozzarella.  Repeat layers, ending with noodles.  Spread remaining sauce over noodles.  Cover with foil.  Reserve 2/3 cup of mozzarella for topping.  Bake, covered, for 1 hour.  Top with reserved cheese and bake, uncovered, for 10 minutes.  Let stand 10 minutes.