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1
Preheat oven to 375F.
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2
Place noodles in an 8-inch square baking dish, and cover with hot water; set aside to soften.
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3
In a medium Dutch oven or other heavy pot, heat oil over medium-high.
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4
Add onion, eggplant, and garlic; season with salt and pepper.
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5
Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes.
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6
Add sirloin and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes.
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7
Add tomato puree and cook until thickened, 3 to 5 minutes.
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8
Season meat sauce with salt and pepper.
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9
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper.
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10
Remove noodles from baking dish, discarding water (dry dish).
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11
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves in a single layer.
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12
Sprinkle evenly with a third of the cheese mixture, then top with a third of the sauce.
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13
Repeat twice with remaining noodles, cheese mixture, and sauce.
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14
Sprinkle evenly with mozzarella and remaining 2 tablespoons Parmesan.
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15
Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes.
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16
Let stand 10 minutes before cutting and serving.
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17
(Per Serving)
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18
Calories: 469
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19
Fat: 15.4g (6g Saturated Fat)
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20
Protein: 40.4g
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21
Carbohydrates: 42.4g
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22
Fiber: 9.5g
