Healthier Meat Lasagna
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- Prep Time 40 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 4
Ingredients
- 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)
Directions
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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.
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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.
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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.
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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.
I loved this lasagna. As many of the other reviews note, much less greasy than more traditional lasagnas. I followed the recipe except for the following: I used regular cottage cheese; I used regular lasagna noodles; I substituted in a mix of ground extra lean and lean turkey for the beef; I pureed a can of diced tomatoes in my blender for the sauce. I found the meat sauce to be such a welcome surprise on the whole.Using the eggplant and onion was delicious. Easy! and Yum!
I loved this lasagna. As many of the other reviews note, much less greasy than more traditional lasagnas. I followed the recipe except for the following: I used regular cottage cheese; I used regular lasagna noodles; I substituted in a mix of ground extra lean and lean turkey for the beef; I pureed a can of diced tomatoes in my blender for the sauce. I found the meat sauce to be such a welcome surprise on the whole.Using the eggplant and onion was delicious. Easy! and Yum!
I made this but substituted a 1/2 lb. ground turkey and a 1/2 lb. ground beef for the ground sirloin. I also used fresh spinach instead of the eggplant, and added an additional jar of pasta sauce to the meat sauce. It turned out to be delicious!
IF this is supposed to be healthy - why not give us the calories per serving and also the Sat fat, fiber, carbs that are in this recipe - that way we can determine not Martha Stewart if this is truly healthy for us.
Why can't the nutritional information be given at the end of the recipe. If you call it "healthy" we'd like to know the calories, protein, fat, etc. Thanks.
I removed the meat and used fat free products and it turned out delicious - thanks!
It would be very helpful to have the calorie, fat and fiber count on these recipes so I can figure out how many Weight Watcher points they are.
I just made this and it was great!! Tasty and not as rich or greasy as traditional lasagna. Also, very quick to make. I used no-boil lasagna pasta. This recipe was better than I expected!!
Incredible, really! I used Part-Skim Ricotta cheese instead of Cottage Cheese and loved it!
This recipe has become one of my family favourites. It is so easy and delicious.
i think the part-skim tastes better, much lower in fat and a lighter less gamey taste. ive been using lower fat cheeses for years and especially like the alpine lace swiss cheeses. my husband successfully lowered his cholesterol with statins and eating better and now doesnt have to take the medications!
i think the part-skim tastes better, much lower in fat and a lighter less gamey taste. ive been using lower fat cheeses for years and especially like the alpine lace swiss cheeses. my husband successfully lowered his cholesterol with statins and eating better and now doesnt have to take the medications!
what is the different between shredded part-skim mozarella and the regular shredded mozarella?..im a bit confius..is the taste different?
I used zucchini instead of eggplant and it was incredible! My boyfriend said it was the best lasagna he'd ever had... Little did he know how much healthier it was than all the other lasagnas he's eaten! I froze the leftovers and enjoyed for weeks afterwards.
This is delicious and satisfying. My husband loved it as well and it was wonderful as leftovers.
I loved this, it was easy but still elegant, and it tasted just as luxurious as a regular meat lasagna.
I have been searching for a recipe that would be similiar to what I used to make. I used lean hamburger and broke up the meat as it cooked, then add the sauce and cook about 3 to 5 min. I also remember using sliced black olives in my mixture. No eggplant
not very good, at all. some dishes are best left as is - not healthy at all, but a super glorious indulgence for every once in a while!
I made this, but used 1/2 part skim ricotta, and 1/2 lowfat cottage cheese. I didn't have any eggplant, so I just left it out. Everyone liked it. I added the tomato sauce to the meat mixture.
At what point do you add the tomato puree to the meat sauce?