Hearty Lasagna

3/4 lb ground beef
vegetable cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
1/4 cup parsley, divided
2 (14 oz) cans petite diced tomatoes
1 (14 oz) can Italian style stewed tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
1/4 tsp black pepper
2 cups non-fat cottage cheese
1/2 cup finely grated fresh Parmesan cheese
1 (15 oz) container nonfat Ricotta Cheese
1 egg white, lightly beaten
9-12 cooked lasagna noodles
2 cups shredded Provolone cheese (you can substitute mozzarella or use a combination of Italian cheeses that melt well)

Brown meat in a large sauce pan, stirring to crumble. Drain and set aside. Wipe pan with a paper towel. Coat with cooking spray. Add the onion and garlic and saute 5 minutes. Return beef to the pan. At this point, you can substitute your favorite canned/bottled spaghetti sauce to save time. Add 2 Tbsp parsley and next 7 ingredients. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Uncover, simmer 20 minutes and remove from heat.
While sauce is simmering, combine cottage cheese and next three ingredients in medium bowl. Stir well and set aside.
Spread 3/4 cup tomato mixture in bottom of a 9x13 pan coated with cooking spray. Cover with 3-4 lasagna noodles. Top with half of cottage cheese mixture, 2/3 cup Provolone and 2 cups of tomato mixture. Repeat layers and then top last layer with remaining 3-4 noodles. Spread remaining tomato mixture over noodles. Cover and bake at 350 for one hour. Uncover. Sprinkle with remaining Provolone and bake 10 minutes or until cheesy is melted. When pressed for time, I have simply added the Provolone on top immediately and baked uncovered for 20-30 minutes or until heated through.