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Makeover Beef & Sausage Lasagna

The Taste of Home Test Kitchen trimmed the cholesterol and saturated fat in my original meat-lover's lasagna recipe, and came up with this healthier version. —Jacob Kitzman, Seattle, Washington
  • Total Time
    Prep: 45 min. Bake: 45 min. + standing
  • Makes
    12 servings

Ingredients

  • 3/4 pound lean ground beef (90% lean)
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (26 ounces) spaghetti sauce
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup 1% cottage cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 6 whole wheat lasagna noodles, cooked and drained
  • 1 cup shredded reduced-fat Italian cheese blend
  • 3 teaspoons Italian seasoning, divided
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
  • In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.
  • Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
  • Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 298 calories, 15g fat (7g saturated fat), 78mg cholesterol, 772mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

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