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

Makeover Beef & Sausage Lasagna Recipe

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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:1 starch, 3 lean meat 1-1/2 fat


  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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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!"

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!"

Reviewed Apr. 13, 2011

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

Reviewed Apr. 11, 2011

"BEST healthier lasagna I've ever made!"

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."

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