4 Reviews

Great lasagna! I added more mushrooms, curshed re pepper flakes, and used low-fat mozzarella & fat-free sour cream. The recipe says it makes 10 servings, more realistically this makes 6-8. Leftovers were not as good as when it first came out of the oven, but I still enjoyed it.

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BerrySweet February 23, 2010

I make this recipe at least once a month. I use ground turkey for the meat, but otherwise follow the recipe exactly. Everyone that has tasted it agrees it is the best they have ever tasted and they ask for the recipe. Thank you for sharing.

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JustOneLuckyWoman December 17, 2009

This is so good for a low fat dish! I made it to a T except I used Italian chicken sausage (only thing I could find). This is a to die for Healthier Lasagna Recipe. Full of flavor. It did seem to take longer to prepare ??? or with all the additional ingredients it seemed that way. We really enjoyed this for dinner and I have loads in the freezer for leftover! Yummy!!! :) Thanks little_wing for posting.

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teresas March 16, 2008

This is delicious - even with my minor changes to this recipe. First of all I cooked the whole package of lasagna noodles figuring to make 2 casseroles -- 1 to eat for supper and 1 to freeze (cooking later on). I used one pound of ground beef and no sausage and the rest of the sauce ingredients plus some extra mushrooms, 1 can of tomato juice and about 1 cup or so of water. I also didn't have 8 oz of cottage cheese but there was at least 4 oz and about 10 oz of sour cream. I also used extra of the cheese but didn't measure. This was a wonderful filling supper which we will be having again soon! Thanks for sharing!

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ellie_ May 14, 2007
Healthier Lasagna