Back to Healthier Meat Lasagna All Reviews for Healthier Meat Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4 ed103255_1107_meatlasagna.jpg
Ingredients Ingredient Checklist 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 1/2-inch pieces 2 garlic cloves, minced Coarse salt and ground pepper 1/2 pound ground sirloin 1 can (10.75 ounces) tomato puree 1 pint (1 percent) cottage cheese (2 cups) 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces) 1/2 cup shredded part-skim mozzarella (2 ounces)
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4 ed103255_1107_meatlasagna.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr 20 mins
Servings: 4
prep: 40 mins
total: 1 hr 20 mins
prep:
40 mins
total:
1 hr 20 mins
Servings: 4
4
ed103255_1107_meatlasagna.jpg
ed103255_1107_meatlasagna.jpg
Ingredients
Ingredients
- 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 1/2-inch pieces 2 garlic cloves, minced Coarse salt and ground pepper 1/2 pound ground sirloin 1 can (10.75 ounces) tomato puree 1 pint (1 percent) cottage cheese (2 cups) 1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces) 1/2 cup 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 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.
Reviews (23)
Add Rating & Review 110 Ratings 5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
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Reviews (23)
Add Rating & Review 110 Ratings 5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
Add Rating & Review
110 Ratings 5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
110 Ratings 5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
110 Ratings 5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
5 star values: 27 4 star values: 37 3 star values: 27 2 star values: 12 1 star values: 7
Martha Stewart Member Rating: Unrated 09/03/2017 What a great recipe! Just made it 4 nites ago and am ready to have it again. Almost nice as leftover. Martha Stewart Member Rating: Unrated 01/13/2014 This recipe was delicious! My family truly enjoyed it. I loved the way each slice easily slid out of the pan. When I was making the sauce I accidentally forgot to include the onions. I ended up frying the onions in the same pan I made the sauce with, (I just added a little extra oil,) and then laid them on top of the mozzarella cheese. We all agreed that the onions on top gave the recipe a lot of flavor, and kept the top layer of pasta from drying out while baking. Martha Stewart Member Rating: Unrated 01/06/2014 Wishing you peace, happiness, prosperity, and of course, great Essex County Wine moments! We started out with Cooper's Hawk Vineyard's Talon 2012 Red paired with reduced calorie lasagna! A great Lasagna to pair with wine. http://www.essexcountywineries.ca/wines/2014/20140105.htm Martha Stewart Member Rating: Unrated 12/29/2012 I loved this lasagna. As many of the other reviews note, much less greasy than more traditional lasagnas. I followed the recipe except for the following: I used regular cottage cheese; I used regular lasagna noodles; I substituted in a mix of ground extra lean and lean turkey for the beef; I pureed a can of diced tomatoes in my blender for the sauce. I found the meat sauce to be such a welcome surprise on the whole.Using the eggplant and onion was delicious. Easy! and Yum! Martha Stewart Member Rating: Unrated 12/07/2011 I made this but substituted a 1/2 lb. ground turkey and a 1/2 lb. ground beef for the ground sirloin. I also used fresh spinach instead of the eggplant, and added an additional jar of pasta sauce to the meat sauce. It turned out to be delicious! Martha Stewart Member Rating: Unrated 03/05/2011 IF this is supposed to be healthy - why not give us the calories per serving and also the Sat fat, fiber, carbs that are in this recipe - that way we can determine not Martha Stewart if this is truly healthy for us. Martha Stewart Member Rating: Unrated 03/02/2011 Why can't the nutritional information be given at the end of the recipe. If you call it "healthy" we'd like to know the calories, protein, fat, etc. Thanks. Martha Stewart Member Rating: Unrated 01/10/2011 I removed the meat and used fat free products and it turned out delicious - thanks! Martha Stewart Member Rating: Unrated 01/14/2010 It would be very helpful to have the calorie, fat and fiber count on these recipes so I can figure out how many Weight Watcher points they are. Martha Stewart Member Rating: Unrated 03/13/2009 I just made this and it was great!! Tasty and not as rich or greasy as traditional lasagna. Also, very quick to make. I used no-boil lasagna pasta. This recipe was better than I expected!! Martha Stewart Member Rating: Unrated 02/19/2009 Incredible, really! I used Part-Skim Ricotta cheese instead of Cottage Cheese and loved it! Martha Stewart Member Rating: Unrated 01/12/2009 This recipe has become one of my family favourites. It is so easy and delicious. Martha Stewart Member Rating: Unrated 10/15/2008 i think the part-skim tastes better, much lower in fat and a lighter less gamey taste. ive been using lower fat cheeses for years and especially like the alpine lace swiss cheeses. my husband successfully lowered his cholesterol with statins and eating better and now doesnt have to take the medications! Martha Stewart Member Rating: Unrated 10/15/2008 what is the different between shredded part-skim mozarella and the regular shredded mozarella?..im a bit confius..is the taste different? Martha Stewart Member Rating: Unrated 03/14/2008 I used zucchini instead of eggplant and it was incredible! My boyfriend said it was the best lasagna he'd ever had... Little did he know how much healthier it was than all the other lasagnas he's eaten! I froze the leftovers and enjoyed for weeks afterwards. Martha Stewart Member Rating: Unrated 02/23/2008 This is delicious and satisfying. My husband loved it as well and it was wonderful as leftovers. Martha Stewart Member Rating: Unrated 01/01/2008 I loved this, it was easy but still elegant, and it tasted just as luxurious as a regular meat lasagna. Martha Stewart Member Rating: Unrated 12/23/2007 I have been searching for a recipe that would be similiar to what I used to make. I used lean hamburger and broke up the meat as it cooked, then add the sauce and cook about 3 to 5 min. I also remember using sliced black olives in my mixture. No eggplant Martha Stewart Member Rating: Unrated 11/27/2007 not very good, at all. some dishes are best left as is - not healthy at all, but a super glorious indulgence for every once in a while! Martha Stewart Member Rating: Unrated 11/12/2007 I made this, but used 1/2 part skim ricotta, and 1/2 lowfat cottage cheese. I didn't have any eggplant, so I just left it out. Everyone liked it. I added the tomato sauce to the meat mixture. Martha Stewart Member Rating: Unrated 11/11/2007 At what point do you add the tomato puree to the meat sauce?Martha Stewart Member
Rating: Unrated 09/03/2017
What a great recipe! Just made it 4 nites ago and am ready to have it again. Almost nice as leftover.
Rating: Unrated
Rating: Unrated 01/13/2014
This recipe was delicious! My family truly enjoyed it. I loved the way each slice easily slid out of the pan. When I was making the sauce I accidentally forgot to include the onions. I ended up frying the onions in the same pan I made the sauce with, (I just added a little extra oil,) and then laid them on top of the mozzarella cheese. We all agreed that the onions on top gave the recipe a lot of flavor, and kept the top layer of pasta from drying out while baking.
Rating: Unrated 01/06/2014
Wishing you peace, happiness, prosperity, and of course, great Essex County Wine moments! We started out with Cooper’s Hawk Vineyard’s Talon 2012 Red paired with reduced calorie lasagna! A great Lasagna to pair with wine. http://www.essexcountywineries.ca/wines/2014/20140105.htm
Rating: Unrated 12/29/2012
I loved this lasagna. As many of the other reviews note, much less greasy than more traditional lasagnas. I followed the recipe except for the following: I used regular cottage cheese; I used regular lasagna noodles; I substituted in a mix of ground extra lean and lean turkey for the beef; I pureed a can of diced tomatoes in my blender for the sauce. I found the meat sauce to be such a welcome surprise on the whole.Using the eggplant and onion was delicious. Easy! and Yum!
Rating: Unrated 12/07/2011
I made this but substituted a 1/2 lb. ground turkey and a 1/2 lb. ground beef for the ground sirloin. I also used fresh spinach instead of the eggplant, and added an additional jar of pasta sauce to the meat sauce. It turned out to be delicious!
Rating: Unrated 03/05/2011
IF this is supposed to be healthy - why not give us the calories per serving and also the Sat fat, fiber, carbs that are in this recipe - that way we can determine not Martha Stewart if this is truly healthy for us.
Rating: Unrated 03/02/2011
Why can’t the nutritional information be given at the end of the recipe. If you call it “healthy” we’d like to know the calories, protein, fat, etc. Thanks.
Rating: Unrated 01/10/2011
I removed the meat and used fat free products and it turned out delicious - thanks!
Rating: Unrated 01/14/2010
It would be very helpful to have the calorie, fat and fiber count on these recipes so I can figure out how many Weight Watcher points they are.
Rating: Unrated 03/13/2009
I just made this and it was great!! Tasty and not as rich or greasy as traditional lasagna. Also, very quick to make. I used no-boil lasagna pasta. This recipe was better than I expected!!
Rating: Unrated 02/19/2009
Incredible, really! I used Part-Skim Ricotta cheese instead of Cottage Cheese and loved it!
Rating: Unrated 01/12/2009
This recipe has become one of my family favourites. It is so easy and delicious.
Rating: Unrated 10/15/2008
i think the part-skim tastes better, much lower in fat and a lighter less gamey taste. ive been using lower fat cheeses for years and especially like the alpine lace swiss cheeses. my husband successfully lowered his cholesterol with statins and eating better and now doesnt have to take the medications!
what is the different between shredded part-skim mozarella and the regular shredded mozarella?..im a bit confius..is the taste different?
Rating: Unrated 03/14/2008
I used zucchini instead of eggplant and it was incredible! My boyfriend said it was the best lasagna he’d ever had… Little did he know how much healthier it was than all the other lasagnas he’s eaten! I froze the leftovers and enjoyed for weeks afterwards.
Rating: Unrated 02/23/2008
This is delicious and satisfying. My husband loved it as well and it was wonderful as leftovers.
Rating: Unrated 01/01/2008
I loved this, it was easy but still elegant, and it tasted just as luxurious as a regular meat lasagna.
Rating: Unrated 12/23/2007
I have been searching for a recipe that would be similiar to what I used to make. I used lean hamburger and broke up the meat as it cooked, then add the sauce and cook about 3 to 5 min. I also remember using sliced black olives in my mixture. No eggplant
Rating: Unrated 11/27/2007
not very good, at all. some dishes are best left as is - not healthy at all, but a super glorious indulgence for every once in a while!
Rating: Unrated 11/12/2007
I made this, but used 1/2 part skim ricotta, and 1/2 lowfat cottage cheese. I didn’t have any eggplant, so I just left it out. Everyone liked it. I added the tomato sauce to the meat mixture.
Rating: Unrated 11/11/2007
At what point do you add the tomato puree to the meat sauce?
All Reviews for Healthier Meat Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Healthier Meat Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
