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Healthier Meat Lasagna

Make pasta night a hit with this healthier take on meat lasagna!

Winni Wanderer | Healthier Meat Lasagna


·       6 whole-wheat lasagna noodles (about 4 ounces total), broken in half

·       1 tablespoon olive oil

·       1 medium onion, chopped

·       1 small eggplant (1 pound), peeled and cut into ½-inch pieces

·       2 garlic cloves, minced

·       Coarse salt and ground pepper

·       ½ pound ground sirloin

·       1 can (10.75 ounces) tomato puree

·       1 pint (1 percent) cottage cheese (2 cups)

·       ¼ cup plus 2 tablespoons grated Parmesan (1 ½ ounces)

·       ½ cup shredded part-skim mozzarella (2 ounces)


1.     Preheat oven to 375°F. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.

2.     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.

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.

4.     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 the remaining 2 tablespoons of Parmesan. Bake until lasagna is bubbling, and cheese topping is golden, 30 to 35 minutes. Let stand for 10 minutes before cutting and serving.


Source: “Healthier Meat Lasagna.” Recipe. N.p. 16 May 2017. Web. 8 Apr. 2024.

Winni Amazon Store

Here are a few items for the kitchen from Amazon that may help with this amazing recipe: Measuring utensils, 8 x 8-inch baking dish, 5-quart Dutch oven, wooden spoon, medium bowl

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