Print Options

Back to Makeover Lasagna with Two Sauces >

Include these items:

Select reviews >

Taste of Home Logo

Makeover Lasagna with Two Sauces

 Makeover Lasagna with Two Sauces
To start, our home economists reduced the total amount of meat in the recipe and replaced it with a healthier alternative-bulgur, a form of cracked wheat. This resulted in a thick "meaty" tomato sauce with less fat and more fiber. To lighten the cream cheese sauce, they used less butter and Parmesan cheese, replaced the milk with the fat-free variety and used reduced-fat cream cheese in place of t
15 ServingsPrep: 45 min. Bake: 1 hour + standing

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 pound lean ground pork
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 4 cans (15 ounces each) tomato sauce
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Dash paprika
  • 2/3 cup bulgur
  • 2 cups boiling water
  • 12 uncooked lasagna noodles
  • CREAM CHEESE SAUCE:
  • 1/4 cup butter
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 4 cups fat-free milk
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/4 teaspoon each salt and ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Parmesan cheese

2 of 2

Makeover Lasagna with Two Sauces (continued)

Directions

  • In a large nonstick skillet, cook meat, onion and garlic until meat
  • is no longer pink; drain. Stir in the wine or broth. Simmer,
  • uncovered, until wine is almost completely reduced. Add tomato sauce
  • and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
  • 3 hours, stirring occasionally.
  • Place bulgur in a bowl; add boiling water and let stand for 1 hour.
  • Drain; set aside. Cook lasagna noodles according to package
  • directions; drain. In a saucepan, heat butter over medium heat until
  • golden brown, about 4 minutes. Remove from the heat. In a bowl,
  • whisk flour and milk until smooth; stir into butter. Bring to a
  • boil; cook and stir for 2 minutes. Reduce heat to low; add cream
  • cheese and seasonings. Cook and stir until smooth. Stir bulgur into
  • meat sauce.
  • In a 13-in. x 9-in. baking dish coated with cooking spray, spread 1
  • cup meat sauce. Layer with 4 noodles, a third each cream cheese and
  • meat sauces and 1/3 cup Parmesan cheese. Repeat layers. Top with
  • remaining noodles, sauces and Parmesan cheese. (Pan will be full.)
  • Cover and bake at 350° for 45 minutes. Uncover; bake for 15
  • minutes. Let stand for 20 minutes before cutting. Yield: 15
  • servings.
Nutritional Facts: One serving (1 piece) equals 334 calories, 13 g fat (7 g saturated fat), 50 mg cholesterol, 926 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.