Monday, April 1, 2013

Makeover Beef & Sausage Lasagna

{Taste Of Home}
Serves 12
3/4 pound Lean Ground Beef (90%)
3/4 pound Italian Turkey Sausage Links (casings removed)
1 medium chopped Onion
1 medium chopped Bell Pepper
1 jar (26 oz) Light Ragu Heart Healthy Spaghetti Sauce
1 package (8 oz.) Reduced Fat Cream Cheese cubed
1 c. Great Value Non-Fat Cottage Cheese
1 lightly beaten Egg
1 T. minced Fresh Parsley
6 Whole Wheat Lasagna Noodles cooked and drained
1 c. (4 oz.) shredded Reduced Fat Italian Blend Cheese
3 t. Italian Seasoning
1 c. (4 oz.) shredded Part-Skim Mozzarella Cheese


  • Preheat oven 350 º
  • In a skillet brown meats, onion, green pepper over medium heat until no longer pink
  • Drain really good
  • Set aside 1 c. Spaghetti Sauce
  • Stir remaining Spaghetti Sauce into meat mixture
  • Bring to a boil and reduce heat
  • Simmer uncovered for 8-10 minutes
  • In a small microwaveable bowl melt Cream Cheese 
  • Add Cottage Cheese, Egg and Parsley
  • Now is time to layer First put some Sauce mixture in bottom of 9 x 13 pan that has been sprayed with Great Value Olive Oil Spray
  • Next add 3 Noodles
  • Spread some Cheese Mixture
  • Repeat Sauce, Noodles, Cheese
  • Add saved 1/2 c. Spaghetti Sauce on top 
  • Add Mozzarella Cheese and remaining Italian Seasoning
  • Cover and bake for  35 minutes
  • Uncover and cook for 10-15 more minutes or until bubbly
  • Let stand for 15 minutes before cutting
Nutritional Info Per Serving: 298 Cals., 15 g. Fat, 7 g. Sat. Fat, 78 Chol., 620 mg. Sodium, 17 g. carbs., 3 g. Fiber, 23 g. Protein
Now these are a little off because the original recipe called for "Spaghetti Sauce". I changed it to "Light Ragu". I did change the Sodium count from 772 mg. to 620 mg. but left all the other counts alone.  I will get that changed ASAP.

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