Healthier Meat Lasagna Recipe

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.