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.
Serves:
Ingredients
- 6whole-wheat lasagna noodles,(about 4 ounces total)
- 1tbspolive oil
- 1mediumonion
- 1smalleggplant
- 2clovegarlic
- coarse salt and ground pepper
- ½lbground sirloin
- 1cantomato puree
- 1ptcottage cheese,(2 cups)
- ¼cupparmesan,(plus 2 tbsp, 1½ oz), grated
- ½cuppart-skim mozzarella,(2 oz), shredded
Instructions
-
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.
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Bake for 30 to 35 minutes, until lasagna is bubbling and cheese topping is golden. Let stand 10 minutes before cutting and serving.
Nutrition
- Calories:Â 549.18kcal
- Fat:Â 22.95g
- Saturated Fat:Â 9.24g
- Monounsaturated Fat:Â 8.58g
- Polyunsaturated Fat:Â 1.40g
- Carbohydrates:Â 50.84g
- Fiber:Â 6.10g
- Sugar:Â 13.03g
- Protein:Â 39.13g
- Cholesterol:Â 80.73mg
- Sodium:Â 1116.21mg
- Calcium:Â 366.69mg
- Potassium:Â 1025.01mg
- Iron:Â 4.36mg
- Vitamin A: 99.82µg
- Vitamin C:Â 15.20mg
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