Healthier Meat Lasagna
- 6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 small Italian eggplant (1 pound), peeled and cut into 1/2-inch slices
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 8 ounces ground beef sirloin
- 1 can (10.75 ounces) tomato puree
- 2 cups low-fat (1%) cottage cheese
- 1/4 cup plus 2 tablespoons grated Parmesan cheese (1 ounce)
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
- Preheat oven to 375F.
- Place noodles in an 8-inch square baking dish, and cover with hot water; set aside to soften.
- In a medium Dutch oven or other heavy pot, heat oil over medium-high.
- Add onion, eggplant, and garlic; season with salt and pepper.
- Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes.
- Add sirloin and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes.
- Add tomato puree and cook until thickened, 3 to 5 minutes.
- Season meat sauce with salt and pepper.
- Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper.
- Remove noodles from baking dish, discarding water (dry dish).
- Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves in a single layer.
- Sprinkle evenly with a third of the cheese mixture, then top with a third of the sauce.
- Repeat twice with remaining noodles, cheese mixture, and sauce.
- Sprinkle evenly with mozzarella and remaining 2 tablespoons Parmesan.
- Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes.
- Let stand 10 minutes before cutting and serving.
- (Per Serving)
- Calories: 469
- Fat: 15.4g (6g Saturated Fat)
- Protein: 40.4g
- Carbohydrates: 42.4g
- Fiber: 9.5g
noodles, olive oil, onion, italian eggplant, garlic, salt, ground beef sirloin, tomato puree, lowfat, parmesan cheese, mozzarella cheese
Taken from www.epicurious.com/recipes/food/views/healthier-meat-lasagna-387551 (may not work)