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Lasagna Italiano

This delightful recipe is loaded with protein and healthy vegetables. Enjoy it for a family dinner or when you have guests. The aroma and taste will remind you of authentic Italy. Pair with a green salad for a fantastic meal anytime.

Lasagna Italiano


Serving size: 1 cup
Change Servings:


1⁄2 pound
ground beef (85% lean)
8 ounces
tofu (firm)
2 cloves
garlic (minced)
red bell papper
yellow bell pepper
roma tomatoes
15 ounces
tomato sauce (low sodium)
4 tablespoons
italian seasoning
2 cups
cottage cheese
eggs (beaten)
1⁄2 cup
parmesan cheese (grated)
1⁄4 pound
mozzarella (sliced)
1 package
lasagna noodles



  • Preheat oven to 350 degrees.
  • In a large skillet or saucepan cook beef, tofu, and garlic until browned, crumbling the mixture as it cooks.
  • Drain any excess water or fat.
  • Clean and dice peppers, zucchini and tomatoes.
  • Add diced vegetables, tomato sauce, and 2 tablespoons italian seasoning to beef mixture and simmer for 45 minutes.
  • In a medium bowl, mix cottage cheese, eggs, remaining 2 tablespoons of italian seasoning and ¼ cup parmesan cheese together.
  • Cook lasagna noodles per instructions on package.
  • Spray a glass baking dish with nonstick cooking oil.
  • Arrange 4 lasagna noodles on bottom of pan, cover with half of cottage cheese mixture, followed by half of the meat sauce, and lastly half of the mozzarella slices- then repeat a second time for next 4 layers.
  • Top with remaining ¼ cup of parmesan cheese.
  • Bake for 30 minutes or until bubbly.

Nutritional Analysis

Per serving
Calories: 215 kcal
Protein: 16 g
Carbohydrates: 21 g
Dietary Fiber: 1 g
Phosphorus: 218 mg
Potassium: 324 mg
Sodium: 302 mg