Yields: 4 servings
6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
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)
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 and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender. 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.