Back to Makeover Traditional Lasagna

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Makeover Traditional Lasagna Recipe

Makeover Traditional Lasagna Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Makeover Traditional Lasagna

Sort By :
MY REVIEW
Reviewed Jan. 11, 2014

"Very good recipe - delicious"

MY REVIEW
Reviewed Mar. 27, 2013

"Very good!"

MY REVIEW
Reviewed Feb. 8, 2012

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

MY REVIEW
Reviewed Jan. 22, 2012

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

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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