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Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! —Heather O'Neill, Troy, Ohio
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 323 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Lasagna Deliziosa in Healthy Cooking February/March 2009, p29
Lasagna Prep PointersTo keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
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Reviewed on Mar. 24, 2011 by shrashra
Lasagna is awesome but NOT budget friendly. The minute you buy Ricotta & the meat you have already hit your $5 mark and you haven't even bought the other cheese, basil, sauce, egg etc! Not sure why it was classified as budget friendly.
Reviewed on Mar. 04, 2011 by egale10
I have made this recipe several times, froze it to take on a camping trip, and everytime it was the best I have ever made. It is so easy. I have never used fennel seed because I don't have any and it is still yummy.
Reviewed on Oct. 15, 2010 by smskrzypek
This is a great lasagna recipe! I don't cook the noodles in advance, I just put them in uncooked and add little bit of water. Also, I think it' s easiest to spread the ricotta mixture on the noodles, then spoon the sauce over that, then sprinkle the cheese. Give this recipe a try, you'll love it!
Reviewed on Sep. 26, 2010 by crysmitchell
Everyone loved this lasagna. Maybe the person who thought it was dry only used 14 oz tomatoes, rather than 28 oz?
Reviewed on Sep. 22, 2010 by Bchindt
Was so excited to make this lasagna! Looked great in the picture....followed the recipe to the "T" and it was HORRIBLY DRY! We all ate it, but definitely need to do something about the dryness of it!
Reviewed on Sep. 20, 2010 by lschilz
First time making this! Was easy and enjoyed the Italian Turkey Sausage (had a choice of original, sweet or hot and I used sweet)! Definitely will make again.
Reviewed on Sep. 19, 2010 by Kensmoma
This was a great lasagna!
Reviewed on Sep. 18, 2010 by lindachicken__Oklahoma
My daughter makes this and it's GREAT, thank you for sharing!
Reviewed on Sep. 15, 2010 by debinstl
This was good except we're not huge sausage in the lasagna fans. Thought it might taste differently with the Italian sausage. This reminds of a restaurant lasagna and it was good but my kids wouldn't eat it. Will try next time making it with all hamburger or turkey.
Reviewed on Sep. 15, 2010 by hollyce24
My family and guests LOVE this recipe!
Reviewed on Sep. 13, 2010 by pohl1959
How ironic! I just found this recipe on the Taste of Home website on Saturday, and made it for dinner on Saturday night, and here it is as a featured recipe! Anyway, it was delicious and is probably one of the best lasagna dishes I have ever made!
Reviewed on Jul. 25, 2010 by cathy.dean
I have been looking for a REALLY good Lasagna recipe for years and this is it. This is healthy...and I did use low fat cottage cheese instead of the ricotta and ground turkey instead of the beef....and it was amazing! Just the right balance between firm and moist. I have made this at least 10 since I found this recipe and given it to many others to try. It is now my go to lasagna recipe!
Reviewed on Jun. 23, 2010 by cindyk5
This is a wonderful recipe for Lasagna. It is now the only one I make.
Reviewed on Apr. 21, 2010 by jordie89
I didn't follow all of the recipe, but I did use this recipe for the sauce in my lasagna. I LOVED it!
Reviewed on Jan. 20, 2010 by krislix
We loved this recipe. I am super picky, but both my husband and I thought this was wonderful. Will definitely be making this again.
Reviewed on Dec. 13, 2009 by trina_h
I've made this 3x now!The 3rd time I added a can of tomato sauce as hubby wants it more runny,it turned out much much better!Although it takes a lot of work to make it, it's worth and and it's a yummy healthy recipe!
Reviewed on Nov. 18, 2009 by jlee6300
My rating was suppose to be 5 stars. I'm not sure why it came up only 4. Sorry about that.
I made this recipe for the first time for some friends and it was so good everyone was raving. Lasagna is one of my husband's favorite foods but we try to eat healthy and I am always looking for ways to make dishes better for us. This recipe fit both those needs. Everytime I make it my husband can't stop talking about how good it is. This is now my primary go to lasagna dish when having company or when we just want some yummy comfort food.
Reviewed on Mar. 10, 2009 by salles
Best Lasagna I have ever made. Lots of dirty dishes, yes....but so worth it. I also will make it again & again. I shared this with many friends & samples too!!!
Reviewed on Feb. 17, 2009 by gaforrest
This was VERY good, but I swear I used every bowl I had and made a huge mess. Not the easiest or quickest recipe, but it was SO worth the trouble.
Reviewed on Jan. 28, 2009 by alissala
This Lasagna is fabulous! It bakes nice and firm, not runny like some can be. I'll definitely make this again.
Reviewed on Jan. 01, 2009 by Sharrie10@verizon.net
Yes, I put onions through my food processor until they are the consistency of applesauce, then add them to my recipes. I have a son who is very texture sensitive and cannot handle the consistency of onions, although he likes the flavor. You can usually use fewer onions as well as they stretch much further when processed this way.
Reviewed on Dec. 30, 2008 by Edil
I have to confes something terrible I hate onions ,can they be pulverised in the osterizer and then aded to watever you ade cooking.
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