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Sausage & Peppers Lasagna

  • 12servings
  • 90minutes
  • 360calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb. Italian sausage

  2. 1 onion , chopped

  3. 1/2 cup each chopped green and red pepper s

  4. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  5. 1/2 cup milk

  6. 2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  7. 1/2 cup KRAFT Grated Parmesan Cheese , divided

  8. 1 jar (24 oz.) spaghetti sauce

  9. 1/2 tsp. dried oregano leaves

  10. 1/2 cup water

  11. 12 lasagna noodles , cooked

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°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 min. before cutting to serve.

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