My original version of this dish was higher in saturated fat. You’ll love this healthy take.
—JACOB KITZMAN SEATTLE, WA
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 (8 ounces) 1% cottage cheese
1 egg, lightly beaten
1 tablespoon minced fresh parsley
6 whole wheat lasagna noodles, cooked and drained
1 cup (4 ounces) shredded reduced-fat Italian cheese blend
3 teaspoons Italian seasoning, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. 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.
2. In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.
3. Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with three 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.
4. Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.
PER SERVING 298 cal., 15 g fat (7 g sat. fat), 78 mg chol., 772 mg sodium, 17 g carb., 3 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 starch.
Freezer Fix
Refrigerate leftover lasagna overnight. The next day, cut into individual servings, wrapping each in heavy duty foil. Store in the freezer for fast meals.