Yeild:
- 9 SERVINGS
- Ingredients :
- 3/4 lb 95% lean ground beef
- 3/4 lb Italian turkey sausage links, casings removed (I used Jennie-O Hot Italian Turkey Sausage, and ¾ lb was about 3 links)
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 (26 oz) can Spaghetti Sauce (I used Hunt’s Traditional)
- 8 oz 1/3 less fat cream cheese, cubed
- 1 cup 1% cottage cheese
- 1 tablespoon minced fresh parsley
- 6 lasagna noodles, cooked and drained
- 1 cup shredded 2 % reduced-fat Mozzarella or Italian cheese blend
- 3 teaspoons Italian seasoning, divided
- Preparation
- Preheat the oven to 350.
- In a sauté pan or large skillet, cook the sausage, beef, onion and green pepper over medium heat, breaking up with a spoon until browned. Set aside 1 cup of spaghetti sauce and combine the remaining sauce into the meat mixture. Bring mixture to a boil and then reduce heat, simmering uncovered for 8-10 minutes.
- In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese and parsley.
- Spray a 9/13 baking dish with cooking spray and spread the meat sauce evenly across the bottom. Top meat layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of Italian seasoning. Lay the 3 remaining lasagna noodles over the top and cover with the reserved spaghetti sauce. Sprinkle the mozzarella cheese over the top and the remaining Italian seasoning over that.
- Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.
- Nutritional Info :
- WEIGHT WATCHERS SmartPoints : 10
