Makeover beef and sausage lasagna

3/4 pound lean ground beef (90% lean) 
3/4 pound Italian turkey sausage links, casings removed 
1 medium onion, chopped 
1 medium green pepper, chopped 
1 jar (26 ounces) spaghetti sauce 
1 package (8 ounces) reduced-fat cream cheese, cubed 
1 cup (8 ounces) 1% cottage cheese 
1 egg, lightly beaten 
1 tablespoon minced fresh parsley 
6 whole wheat lasagna noodles, cooked and drained 
1 cup (4 ounces) shredded reduced-fat Italian cheese blend 
3 teaspoons Italian seasoning, divided
1 cup shredded part skim mozzarella cheese

1.In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. 
2.In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.  

3.Spread meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.

 

4.Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting. 


 Yield: 12 servings. 

• Nutritional Facts.1 piece equals 298 calories, 15 g fat (7 g saturated fat), 78 mg cholesterol, 772 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

 * Loved this lasagna it was a different way to put it all together but it tasted great and didnt taste like it was light at all I would for sure make this again. I give it a 5