Healthy Living Cheesy Meat Lasagna Recipes

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BETTER-THAN-EVER CHEESY MEAT LASAGNA



Better-than-Ever Cheesy Meat Lasagna image

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

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 1h5m

Yield 9 servings

Number Of Ingredients 10

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
1 egg, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
  • Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture 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 of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; 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.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

HEALTHY LIVING CHEESY MEAT LASAGNA RECIPE



Healthy Living Cheesy Meat Lasagna Recipe image

Find your new go-to meat lasagna recipe here! Our Healthy Living Cheesy Meat Lasagna Recipe only takes 30 minutes to put together and serves nine people.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 8

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
9 lasagna noodles, cooked, drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Brown meat with garlic and oregano in medium saucepan. Stir in pasta sauce; simmer 5 min. Remove from heat; stir in tomatoes.
  • Spread 1/2 cup of the sauce mixture in 13x9-inch baking dish. Layer 3 noodles, 1 cup cottage cheese, 1/2 cup mozzarella and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture; cover.
  • Bake 30 min. or until heated through. Uncover; top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Nutrition Facts : Calories 320, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

CHEESY LASAGNA



Cheesy Lasagna image

The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
3 cans (6 ounces each) tomato paste
3/4 cup water
2 tablespoons brown sugar
3 to 4 teaspoons dried oregano
1 tablespoon cider vinegar
1/4 teaspoon garlic powder
9 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
2 cups shredded Monterey Jack cheese
8 ounces sliced provolone cheese
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

BETTER-THAN-EVER CHEESY MEAT LASAGNA



Better-Than-Ever Cheesy Meat Lasagna image

My husbands favorite lasagna! He likes it because of the lack of ricotta cheese. This recipe uses cottage cheese instead. This is a low fat recipe from kraftfoods.com

Provided by AprilRMullins

Categories     One Dish Meal

Time 1h40m

Yield 9 serving(s)

Number Of Ingredients 10

3/4 lb extra lean ground beef
3 garlic cloves, minced
1 1/2 teaspoons dried oregano leaves
1 (26 ounce) jar spaghetti sauce
1 large tomatoes, chopped
1 egg
1 (16 ounce) container low fat cottage cheese
1/4 cup kraft grated parmesan cheese
9 lasagna noodles, cooked, drained
2 cups kraft 2% milk shredded reduced-fat mozzarella cheese, divided

Steps:

  • PREHEAT oven to 375°F Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
  • MIX egg, cottage cheese and Parmesan cheese. Spread 1/2 cup of the spaghetti sauce mixture onto bottom of 13x9-inch baking dish. Top with layers of 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining spaghetti sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining spaghetti sauce mixture. Cover with foil.
  • BAKE 30 minute or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand 5 minute before serving.

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

CHEESY MEAT LASAGNA



Cheesy Meat Lasagna image

My family loves this lasagna and it's such an easy recipe but it does take some prep time. It's versatile too and you can add or change things to your liking!

Provided by heather3404

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

9 lasagna noodles, shells (cooked according to package directions)
1 1/2 lbs ground beef (I use chuck)
salt (season to taste)
pepper
garlic salt
1/2 onion (sauteed, can use other vegs. like mushrooms, peppers, etc)
1 (1 1/3 kg) jar pasta sauce (I use 2lb 13oz jar of Ragu Traditional)
16 ounces cottage cheese (can also use ricotta)
1 egg (slightly beaten with fork)
2 cups cheese (mozzarella or Italian blend works good)
salt (lightly)
pepper
2 cups cheese (mozzarella or Italian blend to top)

Steps:

  • Preheat oven to 350°F
  • Boil and cook shells as directed
  • Brown ground beef, season, and drain grease (reserve 1 tsp).
  • Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
  • combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
  • Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
  • Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
  • Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
  • Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!

Nutrition Facts : Calories 663.3, Fat 34.3, SaturatedFat 16.2, Cholesterol 129.6, Sodium 1660.8, Carbohydrate 45, Fiber 1.6, Sugar 15.8, Protein 42

HEALTHIER MEAT LASAGNA



Healthier Meat Lasagna image

Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h20m

Number Of Ingredients 11

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)

Steps:

  • Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
  • Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
  • Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Nutrition Facts : Calories 469 g, Fat 15 g, Fiber 9 g, Protein 40 g

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