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Makeover Traditional Lasagna

 Makeover Traditional Lasagna
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
12 ServingsPrep: 45 min. Bake: 70 min. + standing

Ingredients

  • 1 pound ground beef (95% lean)
    X
    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

Makeover Traditional Lasagna (continued)

Directions (continued)

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