Print Options:

Light Beef and Sausage Lasagna

 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.