Comida Kraft
Recipe Box

Better-than-Ever Cheesy Meat Lasagna

Prep Time
30
min.
Total Time
1
hr.
5
min.
Servings

9 servings

Fit our Better-than-Ever Cheesy Meat Lasagna into a healthful eating plan. This cheesy meat lasagna is made with cottage cheese, ground beef & pasta sauce.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan until blended.
  • Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce; repeat layers. Top with remaining noodles and sauce; cover.
  • Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Makeover - How We Did It

We've made over a traditional lasagna that results in a savings of 150 calories and 11g of total fat, including 6g of sat fat, per serving by using extra-lean ground beef instead of sausage and decreasing the amount, using cottage cheese instead of ricotta cheese, decreasing the Parmesan and using 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese.

Substitute

Substitute 1 container (15 oz.) part-skim ricotta cheese for the cottage cheese.

Variation

Substitute 2 cups frozen BOCA Ground Crumbles for the browned ground beef. Add to pasta sauce in saucepan along with the garlic and oregano; cook until heated through, stirring occasionally. Continue as directed.

Servings

  • 9 servings

Healthy Living

  • Low calorie
  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Enjoy this delicious low-calorie main dish, which is a good source of calcium from the mozzarella cheese, any night of the week.

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 290
Total fat 9g
Saturated fat 4g
Cholesterol 65mg
Sodium 710mg
Carbohydrate 25g
Dietary fiber 3g
Sugars 5g
Protein 25g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 45 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have Boston Butt trimmed and ground whenever it Boston butts go on sale. I have Boston Butt trimmed and ground whenever it Boston butts go on sale. At my stores this is a free service. You may be shocked at just how little liquids other than fat are in ground pork as well as much less fat. You get a lot more meat for your money even with the bone. If spiced few can tell the difference. If I use regular gr. beef in a recipe that calls for lean gr beef, I follow the same procedure I always do with ground beef brown, drain and rinse in hot water.
Date published: 2013-04-16
Rated 5 out of 5 by from I made this for dinner last night and we loved it. I made this for dinner last night and we loved it. Instead of using ground beef I made it with ground turkey and put in extra garlic, oregano, basil, and parsley. I also used a larger jar of spaghetti sauce since we like our lasagne with extra sauce and a can of diced tomatoes. When I make this again I will put in more cottage cheese because it seeemed to be a little lacking and more mozzerrella just becasue I like it that way! My husband loved it so much that he ate two servings of lasagne and we did'nt even miss the ricotta that I usually use in my lasagne. . I will definately be making this again.
Date published: 2006-07-25
Rated 5 out of 5 by from so quick and easy. so quick and easy. i didn't even mind having to boil the lasagna noodles prior assembly. some tasty tips- 1. i used Ragu Thick and Chunky sauce... yum for the veggies!, 2. i made a third layer for more goodness [i made more sauce and used 2-26oz jars], 3. i used a diposable baking pan [saved from one of those freezer lasagnas] for easy clean up and storage, 4. didn't have enough mozzarella, so i used monterey jack for the layers and motz on top. That's what i like best about kraft recipes- you can tinker with the recipes and it still comes out delish!
Date published: 2007-01-29
Rated 4 out of 5 by from This turned out better than expected. This turned out better than expected. I used ground Italian sausage because I already had some, will try next time with the lean ground beef for less fat and calories. I've never used cottage cheese, but I didn't feel deprived without the ricotta. I think I loaded down the first layer too much because by the time I got to the last layer, I didn't have quite enough, so don't be heavy handed when assembling. Other than that, we all loved it and it didn't take nearly as long as making a traditional lasagna.
Date published: 2009-03-25
Rated 5 out of 5 by from Super DELICIOUS lasagna! Super DELICIOUS lasagna! I have made this several times. My family and guests alike all rave how much they love this dish! I do omit the chopped tomato and sometimes I sub Ricotta cheese for the cottage cheese; although I think this particular recipe is better tasting with the cottage cheese. One user suggested adding more hamburger to make it a heartier dish and I couldn't agree more. I always make this with a full pound of hamburger. The garlic and oregano give this lasagna divine flavor!
Date published: 2010-12-20
Rated 4 out of 5 by from This tasted great and it was easy to make! This tasted great and it was easy to make! I added a small can of mushrooms to this. If I had it my way I would have added some black olives too, but the kids didn't want "stuff" in it, maybe next time. The only thing I would like to see with this recipe is that there would be more meat sauce and more cottage cheese mixture. It just didn't cover the noodles like I thought it should have done. We had this left over and the noodles soaked up what sauce was left, leaving it on the dry side. And yes, I did cook the noodles to keep them from soaking up the sauce. Next time I will either double the recipe or do half of another recipe to make more meat and cheese mixture. Other than that this was very good and I will be making make this again!
Date published: 2008-02-04
Rated 4 out of 5 by from I made this for my parents for Mother's Day. I made this for my parents for Mother's Day. They both raved about it! My dad went back for seconds (a huge portion..lol), and so did my mom. They even took home some of the leftovers. I took the advice of some of the other cooks here and made more sauce, and added a little more cheese. I used 1.5 lbs. of ground beef, a jar plus 1/4 of another jar of spaghetti sauce (Ragu Light works well), 3 Tbsps. of oregano, and basically measured the cheese by eye! I liked the use of the cottage cheese...very creamy.
Date published: 2007-05-14
Rated 5 out of 5 by from Yummity Yum Yum! OMG, this recipe was just awesome, just made an hour ago..overeating as we speak. I added half the cottage cheese, groind chicken instead of beef, about 1/2 cup more sauce (I read most reviews) My husband just told me i outdid myself (wow)
Date published: 2016-10-09
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