How To Make Healthier Meat Lasagna
You can still enjoy a hearty, meaty lasagna in a healthier way with this recipe. It uses whole wheat pasta, lean meat, and low-fat cheese.
Preheat oven to 375 degrees F. Place noodles in an 8×8-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 for 8 to 10 minutes, stirring occasionally, until eggplant is very tender.
Add sirloin, and cook, breaking up meat with a spoon, until no longer pink. Add tomato puree, and cook until thickened. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and ¼ cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about ¼ cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with ⅓ cheese mixture, then ⅓ sauce.
Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan.
Bake for 30 to 35 minutes, until lasagna is bubbling and cheese topping is golden. Let stand 10 minutes before cutting and serving.
- Calories: 549.18kcal
- Fat: 22.95g
- Saturated Fat: 9.24g
- Monounsaturated Fat: 8.58g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 50.84g
- Fiber: 6.10g
- Sugar: 13.03g
- Protein: 39.13g
- Cholesterol: 80.73mg
- Sodium: 1116.21mg
- Calcium: 366.69mg
- Potassium: 1025.01mg
- Iron: 4.36mg
- Vitamin A: 99.82µg
- Vitamin C: 15.20mg
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