No-Guilt Meat and Cheese Lasagna

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 282.5
  • Total Fat: 9.9 g
  • Cholesterol: 52.6 mg
  • Sodium: 878.2 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 22.6 g

View full nutritional breakdown of No-Guilt Meat and Cheese Lasagna calories by ingredient
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Introduction

I love lasagna, but hate feeling over full and like I've blown my diet with all the refined carbs and fatty cheese. This is a pretty good substitute you won't hate yourself for. I love lasagna, but hate feeling over full and like I've blown my diet with all the refined carbs and fatty cheese. This is a pretty good substitute you won't hate yourself for.
Number of Servings: 11

Ingredients

    9 Rozoni Healthy Harvest Whole Wheat Lasagna Noodles

    16 oz. Jenny-O Sweet Italian Turkey Sausage

    15 oz. container Frigo Fat Free Ricotta Cheese

    1/2 cup Stella Freshly Shaved Parmesan Cheese

    8 oz. pkg Kraft 2% Milk Shredded Mozzarella

    3 cups (1 jar) Ragu Chunky Garden Combination Sauce

    1/2 c. Egg Beaters

    1 1/2 c. water

    1/4 c. chopped fresh parsley

    1/4 tsp. ground black pepper

Directions

Heat oven to 350 degrees.

Remove casings from sausage. In a large frying pan, brown sausage over medium heat. Drain any fat. Add spaghetti sauce and water, simmer about ten minutes.

While the sauce is simmering, mix ricotta cheese, 1/2 of the mozzarella, parmesan cheese, eggs, parsley, and pepper. Set aside.

Spray the bottom of a 13x9 baking dish with cooking spray (Pam, or the like). Pour about 1 cup of the sauce on the bottom of the pan. Lay three of the lasagna noodles over it lengthwise.

Add another cup of the meat sauce, then spread half of the cheese sauce over the meat. Add another layer of noodles, another layer of meat sauce, and the rest of the cheese mixture. Cover this with your last three noodles. Pour remaining meat sauce over the top noodles, and sprinkle with remaining mozzarella cheese.

Cover with foil. Bake 45 minutes. Remove the foil. Bake another ten minutes or until hot and bubbly. Let stand for about ten minutes before cutting and serving.

Serves 10-12

Number of Servings: 11

Recipe submitted by SparkPeople user ARGENTPHOENIX.

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