Makeover Traditional Lasagna Recipe

5 4 8
Makeover Traditional Lasagna Recipe
Makeover Traditional Lasagna Recipe photo by Taste of Home
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Makeover Traditional Lasagna Recipe

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5 4 8
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 70 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 70 min. + standing

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

Directions

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.
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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forMakeover Traditional Lasagna

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wrj1947 User ID: 6369525 132330
Reviewed Jan. 11, 2014

"Very good recipe - delicious"

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alohamistyrosebud User ID: 7168699 178531
Reviewed Mar. 27, 2013

"Very good!"

MY REVIEW
Trudy Koepsell User ID: 5061248 132329
Reviewed Feb. 8, 2012

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

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HUNTERJ2 User ID: 5468333 123546
Reviewed Jan. 22, 2012

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

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