HEALTHIER MEAT LASAGNA

Healthier Meat Lasagna image

Yield serves 4

Number Of Ingredients 11

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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