From Martha Stewart Living Omnimedia 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. Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- healthier meat lasagna Courtesy of Martha Stewart Serves: 4 Total Time: 1 hr 20 min Prep Time: 40 min Ingredients U.S. Metric Conversion chart 6 whole-wheat lasagna noodles (about 4 ounces total), broken in half 1 tablespoon(s) olive oil 1 medium onion, chopped 1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces 2 clove(s) garlic, minced Coarse salt and ground pepper 1/2 pound(s) ground sirloin 1 can(s) (10.75 ounces) tomato puree 1 pint(s) (1 percent) cottage cheese (2 cups) 1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces) 1/2 cup(s) shredded part-skim mozzarella (2 ounces) Directions 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 Dream beauty pro 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.
