2014年11月17日
Healthier Meat Lasagna
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.
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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), brokenglass infuser teapot
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. wine buff 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 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.
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), brokenglass infuser teapot
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. wine buff 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 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.
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