Chicken Fingers


  • 3/4 pound ground round
  • Vegetable cooking spray
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh parsley, divided
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 cups nonfat cottage cheese
  • 1/2 cup (1 ounce) finely grated fresh Parmesan cheese
  • 1 (15-ounce) container nonfat ricotta cheese
  • 1 egg white, lightly beaten
  • 12 cooked lasagna noodles
  • 2 cups (8 ounces) shredded Italian provolone cheese
  • Fresh oregano sprigs (optional)

Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside.

Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes.

Return meat to pan.

Add 2 tablespoons parsley and next 7 ingredients; bring to a boil.

Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350° for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired.

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