• 12servings
  • 90minutes
  • 360calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B9, D
MineralsIodine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) Italian sausage

  2. 1 onion , chopped

  3. 5 cup(s) chopped green peppers

  4. 1/2 cup(s) chopped red peppers

  5. 2 package(s) (8 ounces each) PHILADELPHIA Cream Cheese , softened 5 cup(s) milk

  6. 2 1/2 cup(s) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided 5 cup(s) KRAFT Grated Parmesan Cheese , divided 1 jar(s) (24-ounce) spaghetti sauce

  7. 1/2 teaspoon(s) dried oregano leaves

  8. 1/2 cup(s) water

  9. 12 lasagna noodles , cooked

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1 1/2 cups. Add remaining to cream cheese mixture; mix well.

  3. Drain sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 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.

  4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 minutes before cutting to serve.

  5. Each serving provides: 20%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 8%DV iron.


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