Makeover Beef & Sausage Lasagna Monday, October 31, 2011


3/4 pound lean ground beef (93/7)
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
1 26 oz jar spaghetti sauce
1 1/2 cups ricotta cheese
1 egg, lightly beaten
1 TBSP minced fresh parsley
6 whole wheat lasagna noodles, cooked and drained
1 cup (4 ounces) shredded reduced-fat Italian cheese blend
3 tsp Italian seasoning, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese


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. In a small bowl, stir together the ricotta cheese, egg and parsley. Spread meat sauce into a 9 x 13 inch baking dish coated with cooking spray. Top with three noodles, Italian cheese blend, 1-1/2 tsp Italian seasoning and cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning. Cover and bake at 350 deg for 35 minutes. Uncover and bake for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

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