Makeover Beef & Sausage Lasagna Recipe
Makeover Beef & Sausage Lasagna Recipe photo by Taste of Home
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Makeover Beef & Sausage Lasagna Recipe

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5 11 14
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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
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 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 (8 ounces) 1% cottage cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 6 whole wheat lasagna noodles, cooked and drained
  • 1 cup (4 ounces) shredded reduced-fat Italian cheese blend
  • 3 teaspoons Italian seasoning, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional 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.


  1. 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.
  2. In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.
  3. Spread meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three 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.
  4. Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Makeover Beef & Sausage Lasagna in Healthy Cooking February/March 2011, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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anmllvr10991 User ID: 8229832 260357
Reviewed Jan. 27, 2017

"Adjusted some of the ingredients slightly like skipping the peppers and trading the onion for just a small bit of onion salt instead...used ground turkey instead of ground beef and traded the italian seasoning for less of some garlic powder...all in all it was the best lasagna my family has ever tasted - even better than a restaurant like olive garden!!! This definitely made its way into my recipe book to make again!"

BoosBug User ID: 7052546 194967
Reviewed Apr. 3, 2013

"I made this recipe ver batum as it calls for. And it was delicious! Was searching high and low for a great lasagna recipe and I've found it!"

dawnrosanne User ID: 1014810 194966
Reviewed Jan. 9, 2012

"This was really good. I thought I'd miss having fewer noodles in it but I didn't. I didn't put any sausage in it. Instead, I just used 1 lb of ground beef instead of 3/4 of a pound. I also added 1 more cup of spaghetti sauce to the meat sauce mixture cause my fam likes saucy lasagna! I am so impressed with the 3 g of fiber and 23 g of protein! Wow, this really fills you up!"

19Holly79 User ID: 5914544 178127
Reviewed Apr. 13, 2011

"Simply the best. Rich, zesty, cheesy goodness in every bite. Don't change a thing on this one."

KWhitehead User ID: 956468 191556
Reviewed Apr. 11, 2011

"BEST healthier lasagna I've ever made!"

autumnjewel User ID: 2634948 123651
Reviewed Apr. 3, 2011

"The lasagna was heavenly. I used my own canned tomato sauce along with a jar of store bought spaghetti sauce and I used smoked turkey kielbasa because my store didn't have the links. This is recipe that I will keep. Thank you Jacob Kitzman for a healthy and tasty lasagna."

mjlouk User ID: 1712085 195919
Reviewed Feb. 21, 2011

"I used ricotta instead of cottage cheese and it turned out great! No one even noticed the whole wheat noodles!"

asabot User ID: 620927 191555
Reviewed Feb. 14, 2011

"No the BEST lasagna I've ever had, but quite tasty. I loved that it didn't have layer upon layer upon layer of was pretty easy to make and assemble."

rtwannabe777 User ID: 4842030 212500
Reviewed Jan. 30, 2011

"OMG, this is the BOMB. We will def. make this again!"

Julie23 User ID: 5791266 132150
Reviewed Jan. 29, 2011

"I am on a weight loss journey and have lost 35 pds so far. I came across this recipe and made it and it was amazing! I used all the ingredients but I did assemble it a little differently and I used ground chicken instead of ground beef(to lower the calories and fat a bit more) it was absolutely delicious!!! It presented very well also!!"

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