Ingredients
3/4 pound lean ground beef (90% lean)3/4 pound Italian turkey sausage links, casings removed1 medium onion, chopped1 medium green pepper, chopped1 jar (26 ounces) spaghetti sauce1 package (8 ounces) reduced-fat cream cheese, cubed1 cup 1% cottage cheese1 large egg, lightly beaten1 tablespoon minced fresh parsley6 whole wheat lasagna noodles, cooked and drained1 cup shredded reduced-fat Italian cheese blend3 teaspoons Italian seasoning, divided1 cup shredded part-skim mozzarella cheese
Preparation
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 saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.
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.
Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.
