Sausage and Peppers Lasagna recipe
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Ingredients
- ½ pound Italian sausage 1 onion, chopped ½ cup chopped green pepper ½ cup chopped red pepper 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened ½ cup milk 2 ½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided ½ cup KRAFT Grated Parmesan Cheese, divided 1 (24 ounce) jar spaghetti sauce ½ cup water ½ teaspoon dried oregano leaves 12 lasagna noodles, cooked 12 slices PEPPERIDGE FARM® Garlic Texas Toast, prepared as directed on package
Nutrition Info
- 515.1 caloriescarbohydrate: 46.8 gcholesterol: 72.3 mgfat: 28.3 gfiber: 4.5 gprotein: 18.9 gsaturatedFat: 13.4 gservingSize: -sodium: 964.7 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Peppers Lasagna
Directions
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Heat oven to 350 degrees F.
Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups, mix remaining with cream cheese mixture.
Drain sausage, return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish, cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.