Ingredients: |
Ingredients: 6 whole-wheat lasagna noodles broken in half 1 tbsp. olive oil 1 medium onion, chopped 1 small eggplant peeled and cut into 1/2-inch pieces 2 garlic cloves, minced coarse salt and ground pepper 1/2 lb. ground sirloin 1 can tomato puree 1 pint low-fat 1% cottage cheese (2 c.) 1/4 c. plus 2 tbsp. grated parmesean 1/2 cup shredded part-skim mozzarella
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Directions: |
Directions:Preheat oven to 375ºF. Place noodles in an 8x8 baking dish, and cover with hot tap water; set aside to soften. In a 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, 8-10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3-5 minutes. Add tomato puree, and cook until thickened, 3-5 minutes. Season meat sauce with salt and pepper. Meanwhile in a medium bowl combine cottage cheese and 1/4 c. parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water. Spread about /4 c. 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 tbsp. parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30-35 minutes. Let stand 10 minutes before cutting and serving.© |