Sausage & Peppers Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1/2 lb italian sausage |
1 onion, chopped |
1/2 cup chopped green pepper |
1/2 cup chopped red pepper |
2 (8 ounce) packages philadelphia cream cheese, softened |
1/2 cup milk |
2 1/2 cups kraft shredded low-moisture part-skim mozzarella cheese, divided |
1/2 cup kraft® grated parmesan cheese, divided |
1 (24 ounce) jar spaghetti sauce |
1/2 teaspoon dried oregano leaves |
1/2 cup water |
12 lasagna noodles, cooked |
Directions:
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 minute Let stand 15 minute before cutting to serve.
5. Variation: Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
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