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.
Yields:
4
Prep Time:
0
hours
40
mins
Total Time:
1
hour
20
mins
6
whole-wheat lasagna noodles (about 4 ounces total)
1
tbsp.
olive oil
1
medium onion
1
small eggplant
2
clove garlic
Coarse salt and ground pepper
1/2
lb.
ground sirloin
1
can tomato puree
1
pt.
cottage cheese (2 cups)
1/4
c.
plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2
c.
shredded part-skim mozzarella (2 ounces)
- 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.