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Healthier Meat Lasagna

110

Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: David Loftus

Source: Everyday Food, November 2005

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • cookingforfun333
    13 JAN, 2014
    This recipe was delicious! My family truly enjoyed it. I loved the way each slice easily slid out of the pan. When I was making the sauce I accidentally forgot to include the onions. I ended up frying the onions in the same pan I made the sauce with, (I just added a little extra oil,) and then laid them on top of the mozzarella cheese. We all agreed that the onions on top gave the recipe a lot of flavor, and kept the top layer of pasta from drying out while baking.
    Reply
  • Essex County Wineries
    6 JAN, 2014
    Wishing you peace, happiness, prosperity, and of course, great Essex County Wine moments! We started out with Cooper's Hawk Vineyard's Talon 2012 Red paired with reduced calorie lasagna! A great Lasagna to pair with wine. http://www.essexcountywineries.ca/wines/2014/20140105.htm
    Reply
  • historia34
    29 DEC, 2012
    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!
    Reply
  • historia34
    29 DEC, 2012
    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!
    Reply
  • kuipers7
    7 DEC, 2011
    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!
    Reply
  • foxxie
    5 MAR, 2011
    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.
    Reply
  • WoobyGirl
    2 MAR, 2011
    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.
    Reply
  • mshane
    10 JAN, 2011
    I removed the meat and used fat free products and it turned out delicious - thanks!
    Reply
  • dreab1974
    14 JAN, 2010
    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.
    Reply
  • juliepmb
    13 MAR, 2009
    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!!
    Reply