This low-fat take on lasagna uses lean beef and turkey sausage for a protein-packed main dish. It's a warm comfort meal that's perfect for winter nights. If you're cutting carbs, swap out the whole wheat lasagna noodles for a low-carb version, like Ciao Carb's . Add a green salad and you've got the perfect meal!

[cooked-sharing]

light beef and sausage lasagna
Yields1 Serving
 1 package (8 ounces) reduced-fat cream cheese, cubed
 1 cup 1% cottage cheese
 1 large egg, lightly beaten
 1 tbsp minced fresh parsley
 6 whole wheat lasagna noodles, cooked and drained
 1 cup shredded reduced-fat Italian cheese blend
 3 tsp Italian seasoning, divided
 1 cup shredded part-skim mozzarella cheese
 0.75 lb lean ground beef (90% lean)
 0.75 lb Italian turkey sausage links, casings removed
 1 medium onion, chopped
 1 medium green pepper, chopped
 1 jar (26 oz) spaghetti sauce
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.

3

In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.

5

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.

7

Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch
Prep: 45 min.
Bake: 45 min. + standing

Source: Taste of Home

Nutrition Facts

Serving Size 12 servings

Servings 1


Amount Per Serving
Calories 298
% Daily Value *
Total Fat 15g24%
Saturated Fat 7g35%
Sodium 772mg33%
Total Carbohydrate 17g6%
Sugars 3g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

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

Directions

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.

3

In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.

5

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.

7

Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

Light Beef and Sausage Lasagna

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