3/4 lb Italian turkey sausage links, casings removed (I used Jennie-O Hot Italian Turkey Sausage, and ¾ lb was about 3 links, the sweet kind is also good.)
1 medium onion, chopped
1 medium green pepper, chopped
1 (26 oz) can Spaghetti Sauce (I used Hunt’s Traditional)
8 oz 1/3 less fat cream cheese, cubed (you could also use 1 c. light sour cream instead)
1 c 1% cottage cheese
1 T minced fresh parsley
6 lasagna noodles, cooked and drained
1 c shredded 2 % reduced-fat Mozzarella or Italian cheese blend
3 teaspoons Italian seasoning, divided
Directions:
1. Preheat the oven to 350.
2. In a sauté pan or large skillet, cook the sausage, beef, onion and green pepper over medium heat, breaking up with a spoon until browned. Set aside 1 cup of spaghetti sauce and combine the remaining sauce into the meat mixture. Bring mixture to a boil and then reduce heat, simmering uncovered for 8-10 minutes.
3. In a small saucepan, melt the cream cheese over medium heat. Once melted, remove from heat and stir in cottage cheese and parsley.
4. Spray a 9/13 baking dish with cooking spray and spread the meat sauce evenly across the bottom. Top meat layer with 3 lasagna noodles, followed by the cream cheese mixture and 1 ½ t of Italian seasoning. Lay the 3 remaining lasagna noodles over the top and cover with the reserved spaghetti sauce. Sprinkle the mozzarella cheese over the top and the remaining Italian seasoning over that.
5. Cover dish with aluminum foil and bake for 35 minutes. Remove cover and bake for an additional 10-15 minutes. Let stand for 15 minutes before cutting.
Yields 9 servings. Weight Watchers Points Plus: 9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
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