Healthier Meat Lasagna

Name: Healthier Meat Lasagna
Yield: serves 4
Ingredients: 6 whole-wheat lasagna noodles (about 4 ounces total), broken in half; 1 tablespoon olive oil; 1 medium onion, chopped; 1 small Italian eggplant (1 pound), peeled and cut into 1/2-inch slices; 2 garlic cloves, minced; Coarse salt and ground pepper; 8 ounces ground beef sirloin; 1 can (10.75 ounces) tomato purée; 2 cups low-fat (1%) cottage cheese; 1/4 cup plus 2 tablespoons grated Parmesan cheese (1 ounce); 1/2 cup shredded part-skim mozzarella cheese (2 ounces)

December 22, 2011

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 notes

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