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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 431.0
  • Total Fat: 16.3 g
  • Cholesterol: 84.8 mg
  • Sodium: 1,283.6 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 3.7 g
  • Protein: 29.1 g

View full nutritional breakdown of Lasagna calories by ingredient


Good Stuff eaten sparingly, freezes well Good Stuff eaten sparingly, freezes well
Number of Servings: 12


    16 oz Pasta, Lasagna Noodles
    5 link, 5/lb Italian Sausage, pork
    23 oz Cottage Cheese, 1% Milkfat
    3 tbsp Parmesan Cheese, shredded
    2 large Egg, fresh, whole, raw
    16 oz Mozzarella Cheese, part skim milk
    1 cup Del Monte Petite Cut Diced Tomatoes
    .25 cup Tomato Paste
    3 cup Tomato Sauce
    5 serving s&w Italian stewed tomates .5 c (by OSEXYBEAST)


You can make this ahead of time and freeze or refrigerate and bake just before serving. If frozen allow to thaw. If cold you may need to bake slightly longer. Leftovers can be frozen in individual servings or larger. May also be split into 2 smaller separate pans.

Not low calorie, but a nice occassional treat. I make it about 2 times a year.

You can use turkey sausage, low fat cottage and motz cheese. You can also choose lower sodium tomato products. I've never done it with fresh tomatoes as time is a precious commodity.


Cook Lasagna noodles, set aside

Cook sausage, drain well, add tomato past and liquefy. Add tomato sauce, paste, diced and stewed to pot, Simmer 30-45 minutes breaking up stewed tomatoes. Add fresh garlic to taste.

In bowl, add parm cheese, cottage cheese and eggs, mix well set aside.

In 9x13 pan layer 1/2 of the noodles, then 1/2 the cottoage cheese mixture and then 1/2 the sauce. sprinkle about 1/3 of the cheese. Repeat with the rest of the ingredients.

Bake 350 until cheese is melted and bubbly. Allow to sit for 15 minutes before cutting into 16 pieces.

Serving Size: 16

Number of Servings: 12

Recipe submitted by SparkPeople user KEILMAN11.