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Makeover Lasagna with Two Sauces

To start, our home economists reduced the total amount of meat in the recipe and replaced it with a healthier alternative-bulgur, a form of cracked wheat. This resulted in a thick "meaty" tomato sauce with less fat and more fiber. To lighten the cream cheese sauce, they used less butter and Parmesan cheese, replaced the milk with the fat-free variety and used reduced-fat cream cheese in place of the full-fat kind. Finally, they used three fewer lasagna noodles. The slimmed-down lasagna has 35% fewer calories, about 60% less fat, and half the saturated fat and cholesterol of the original. After just one taste, you won't even realize it has been lightened up.
  • Total Time
    Prep: 45 min. Bake: 1 hour + standing
  • Makes
    15 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 pound lean ground pork
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 4 cans (15 ounces each) tomato sauce
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Dash paprika
  • 2/3 cup bulgur
  • 2 cups boiling water
  • 12 uncooked lasagna noodles
  • 1/4 cup butter
  • 1 cup all-purpose flour
  • 4 cups fat-free milk
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/4 teaspoon each salt and ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup shredded Parmesan cheese


  • In a large nonstick skillet, cook meat, onion and garlic until meat is no longer pink; drain. Stir in the wine or broth. Simmer, uncovered, until wine is almost completely reduced. Add tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally.
  • Place bulgur in a bowl; add boiling water and let stand for 1 hour. Drain; set aside. Cook lasagna noodles according to package directions; drain. In a saucepan, heat butter over medium heat until golden brown, about 4 minutes. Remove from the heat. In a bowl, whisk flour and milk until smooth; stir into butter. Bring to a boil; cook and stir for 2 minutes. Reduce heat to low; add cream cheese and seasonings. Cook and stir until smooth. Stir bulgur into meat sauce.
  • In a 13x9-in. baking dish coated with cooking spray, spread 1 cup meat sauce. Layer with 4 noodles, a third each cream cheese and meat sauces and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, sauces and Parmesan cheese. (Pan will be full.) Cover and bake at 350° for 45 minutes. Uncover; bake for 15 minutes. Let stand for 20 minutes before cutting.
Nutrition Facts
1 piece: 334 calories, 13g fat (7g saturated fat), 50mg cholesterol, 926mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.
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  • suzannekendell
    Feb 12, 2012

    I love this lasagna! I sometimes substitute ground turkey for the ground beef or pork and I only simmer for about 30 min.

  • rburner
    Oct 27, 2011

    How is it that the prep and bake time don't account for the 3 hours that the first step has the sauce simmer. I am rethinking trying this.

  • iamcat
    Mar 18, 2011

    No comment left

  • onurob
    Sep 23, 2006

    No comment left