80 min.
Preparation time
Preparation: 40 min.
Cooking: 40 min.
Gaps: no
Total: 80 min.
Servings
Serve: 4 persons
Weight Per Serving: 455g
Price Per Serving: 2.77$
537kcal
Nutrition
Calories: 537kcal
Protein: 27.31%
Fat: 35.55%
Carbs: 37.14%
Ingredients
- 6 lasagna noodles whole-wheat ( 4 ounces total)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound eggplant peeled cut into ½-inch pieces
- 2 garlic clove minced
- 1 serving coarse mustard
- 0.5 pound ground sirloin
- 10.8 ounces canned tomatoes canned
- 2 cups curd cottage cheese (1 percent)
- 0.3 cup parmesan grated ()
- 2 ounces part-skim mozzarella cheese shredded
Equipment
- bowl
- oven
- baking pan
- dutch oven
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.
- David Loftus
Nutrition Facts
Properties
Nutrition Score
28.701739274937%
Flavonoids
Nutrients percent of daily need