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Makeover Traditional Lasagna Recipe
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Makeover Traditional Lasagna Recipe

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I’ve never been quick to pass along my special recipes, but this one is so good that it’s become our family’s Christmas Eve tradition! —MICHELLE BEHAN, LITTLETON, COLORADO
TOTAL TIME: Prep: 45 min. Bake: 70 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 70 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound extra-lean ground beef (95% lean)
  • 1 package (14 ounces) breakfast turkey sausage links, casings removed and crumbled
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 9 whole wheat lasagna noodles
  • 3 eggs, lightly beaten
  • 2 cups (16 ounces) 2% cottage cheese
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 6 slices provolone cheese

Nutritional Facts

1 piece: 361 calories, 15g fat (7g saturated fat), 133mg cholesterol, 634mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 32g protein

Directions

  1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
  2. In a small bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan and parsley. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining noodles and sauce.
  3. Cover and bake at 350° for 55-60 minutes or until bubbly. Top with provolone and remaining mozzarella cheese. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Makeover Traditional Lasagna in Healthy Cooking December/January 2012, p27

Medium-Bodied Red Wine

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


Reviews for Makeover Traditional Lasagna

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
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MY REVIEW
wrj1947
Reviewed Jan. 11, 2014

"Very good recipe - delicious"

MY REVIEW
alohamistyrosebud
Reviewed Mar. 27, 2013

"Very good!"

MY REVIEW
Trudy Koepsell
Reviewed Feb. 8, 2012

"To make it gluten free I just used the rice lasagna noodles. Tasted great!"

MY REVIEW
HUNTERJ2
Reviewed Jan. 22, 2012

"Absolutely Amazing! I like it more than traditional lasagna!"

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