This lasagna is a lighter, budget-friendly version of a classic comfort dish. Tender eggplant, lean beef, and protein-rich lentils layered with creamy ricotta and cottage cheese, plus fresh spinach, make a hearty, cheesy, and nourishing meal!

Traditional recipe:

• Ground beef
• Full-fat ricotta cheese
• Layers of noodles

Healthier swaps:

• Use ½ extra lean ground beef and ½ cooked lentils
• Replace ½ the ricotta with low-fat cottage cheese
• Replace ½ the noodles with thinly sliced eggplant
• Add spinach to ground beef

Updated Recipe:

Ingredients:

• 1 large eggplant, trimmed, sliced lengthwise ¼-½ inch thick
• ½ package of whole wheat lasagna noodles
• 2 tbsp avocado oil
• 1 lb extra lean ground beef
• 1.5 cups lentils, cooked
• 2 handfuls of spinach, chopped
• 1.5 cups low sodium tomato sauce
• 1 tbsp italian seasoning
• ¾ cup ricotta cheese
• ¾ cup lite cottage cheese
• 1 egg
• 6oz partly skimmed mozzarella cheese

Directions:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Brush each of the eggplant slice with oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes or until soft.
3. Bring a large pot of water to a boil. Cook lasagna noodles as per package directions.
4. Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid. Stir in lentils and spinach to wilt and season with salt and pepper.
5. Stir in the tomato sauce and italian seasoning. Simmer for 5 minutes or until warmed through. Remove from heat.
6. In a bowl, whisk the ricotta, cottage cheese and egg together.
7. In a glass baking dish, arrange the eggplant slices in an even layer. Spread the meat mixture evenly over top, followed by a layer of noodles then the ricotta mixture. Repeat layers until all ingredients are used up.
8. Sprinkle the mozzarella evenly overtop and bake for 15-20 minutes or until the cheese is golden brown. Let cool slightly and enjoy!

Notes:

• Leftovers – Refrigerate in an airtight container for up to four days, or freeze if longer.

• Serving Size – A 9- x 13-inch baking dish was used to make eight servings.

• Dairy-Free? Use vegan cheese instead.

• More Flavor: Add fresh basil and parmesan. Use marinara instead of tomato sauce.

• No Ground Beef – Use ground bison, chicken, turkey, or lentils instead.

Author: Sarah Wilding, BASc, MScFN
Sarah is a Registered Dietitian in Ontario with a passion for practical, real-life nutrition. She supports clients with easy meal planning, healthy weight loss, women’s health (including menopause and PCOS), digestive health, healthy aging, and chronic disease management such as diabetes, high blood pressure, and high cholesterol. Her approach is realistic, supportive, and focused on helping people feel their best, because as Michelle Obama says, “Success isn’t about how your life looks to others. It’s about how it feels to you.”