Best Healthier Meat Lasagna Recipes

Healthier Meat Lasagna image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 11

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)

Steps:

Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or 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.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle 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.

Nutrition Facts : Calories 469 g, Fat 15 g, Fiber 9 g, Protein 40 g

Healthier Meat Lasagna image

Yield serves 4

Number Of Ingredients 11

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 purée
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)

Steps:

Preheat oven to 375°F. 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 purée 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