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Skinnier Lasagna with Meat Sauce
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Skinnier Lasagna


  • 1/2 cup water
  • 1 28 ounce can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans Red Gold Crushed Tomatoes
  • 2 14.5 ounce cans Red Gold® Diced Tomatoes with Basil, Garlic & Oregano
  • Ground black pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 pound Laura's 96% Lean Ground Round or ground turkey, cooked and drained
  • 1 16 ounce box traditional whole wheat lasagna noodles
  • 1 15 ounce carton low fat cottage cheese
  • 2 cups shredded low fat mozzarella cheese plus 1 cup for top layer
  • 1/2 cup grated low sodium Parmesan cheese


  • Preheat oven to 350 degrees.
  • Bring a large pot of water to a boil and cook lasagna noodles according to package directions for al dente.
  • In large saucepan combine water, crushed tomatoes and diced tomatoes, black pepper, Italian seasoning and ground round, stir to combine ingredients in the sauce.
  • Let simmer for about 30 minutes. I let it simmer until my noodles are finished cooking.
  • Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture.
  • Arrange 1/3 of noodles on top of sauce, slightly overlapped.
  • Top with ½ of cottage cheese, ½ of mozzarella cheese and 1 cup of sauce.
  • Repeat layers and top with last 1/3 of noodles and the remaining sauce.
  • Sprinkle with Parmesan cheese and the additional 1 cup of mozzarella cheese.
  • Cover tightly with foil and bake for about 45 - 1 hour; until it's bubbly and the cheese is melted.
  • Uncover and cook additional 10 - 15 minutes or until cheese starts to brown.
  • Let stand for 10 minutes before cutting and serving.