My friend Mandi, brought over a lasagna for us after Miles was born. She is a very health conscious cook and I must say it was the best lasagna we’ve ever had. I don’t ever make lasagna because Joe doesn’t like it, but we both LOVED this recipe and it’s not too bad for you! Mandi said reduced fat or fat free products can be used for any of the dairy. I’ve noted below how I prepared it. Thanks Mandi!
1 pkg. whole wheat lasagna
1lb. lean ground turkey or beef
1 container spaghetti sauce
2 sm. cans Hunts Italian tomato sauce
1 pkg. reduced fat cream cheese
8 oz (1 c.) fat free cottage cheese
1/4 c. fat free sour cream
2 c. shredded mozzarella
Boil pasta in salted water. Brown meat in skillet. Season with Italian seasoning, salt and pepper. Combine meat with spaghetti and tomato sauce. In separate bowl, combine cream cheese, cottage cheese and sour cream. Mix well. When pasta is done, place in bottom of 9×13 pan, spread 1/2 cheese mixture, then 1/3 meat mixture, repeat pasta, cheese, then meat. Finally, repeat pasta, meat and top with shredded mozzarella. Bake at 350 for 25-30 minute or until cheese is bubbly.