SMART SUBSTITUTIONS Small swap-ins can make a big difference. Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin lighten up this lasagna. Sautéed eggplant rounds out the ground-beef sauce; melted part-skim mozzarella on top (but not inside) keeps the dish feeling indulgent, but more moderately so.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Place noodles in an 8-inch square baking dish, and cover with hot water; set aside to soften.
Step 2
In a medium Dutch oven or other 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 purée and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Step 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 (dry dish).
Step 4
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves in a single layer. Sprinkle evenly with a third of the cheese mixture, then top with a third of the sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle evenly with mozzarella and remaining 2 tablespoons Parmesan.
Step 5
Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.
nutrition information
Step 6
(Per Serving)
Step 7
Calories: 469
Step 8
Fat: 15.4g (6g Saturated Fat)
Step 9
Protein: 40.4g
Step 10
Carbohydrates: 42.4g
Step 11
Fiber: 9.5g
