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Makeover Beef & Sausage Lasagna

The Taste of Home Test Kitchen trimmed the cholesterol and saturated fat in my original meat-lover's lasagna recipe, and came up with this healthier version. —Jacob Kitzman, Seattle, Washington
  • Total Time
    Prep: 45 min. Bake: 45 min. + standing
  • Makes
    12 servings


  • 3/4 pound lean ground beef (90% lean)
  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 jar (26 ounces) spaghetti sauce
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup Daisy 1% cottage cheese
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 6 whole wheat lasagna noodles, cooked and drained
  • 1 cup shredded reduced-fat Italian cheese blend
  • 3 teaspoons Italian seasoning, divided
  • 1 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.
  • In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.
  • Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
  • Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 298 calories, 15g fat (7g saturated fat), 78mg cholesterol, 772mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

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  • anmllvr10991
    Jan 27, 2017

    Adjusted some of the ingredients slightly like skipping the peppers and trading the onion for just a small bit of onion salt instead...used ground turkey instead of ground beef and traded the italian seasoning for less of some garlic powder...all in all it was the best lasagna my family has ever tasted - even better than a restaurant like olive garden!!! This definitely made its way into my recipe book to make again!

  • mmbreen
    May 30, 2013

    No comment left

  • BoosBug
    Apr 3, 2013

    I made this recipe ver batum as it calls for. And it was delicious! Was searching high and low for a great lasagna recipe and I've found it!

  • pxufdisua
    Jan 31, 2013

    No comment left

  • vln
    Jan 26, 2013

    No comment left

  • loweingart
    Jan 18, 2013

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  • cza1
    Jan 8, 2013

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  • megan0508
    Dec 10, 2012

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  • milleram
    Apr 24, 2012

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  • dawnrosanne
    Jan 9, 2012

    This was really good. I thought I'd miss having fewer noodles in it but I didn't. I didn't put any sausage in it. Instead, I just used 1 lb of ground beef instead of 3/4 of a pound. I also added 1 more cup of spaghetti sauce to the meat sauce mixture cause my fam likes saucy lasagna! I am so impressed with the 3 g of fiber and 23 g of protein! Wow, this really fills you up!