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Makeover Beef & Sausage Lasagna

 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
12 ServingsPrep: 45 min. Bake: 45 min. + standing


  • 3/4 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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 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


  • 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.

2 of 2

Makeover Beef & Sausage Lasagna (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 piece equals 298 calories, 15 g fat (7 g saturated fat), 78 mg cholesterol, 772 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now