Sausage and Peppers Lasagna |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Minimal prep time is needed for this tasty meal; let the oven do the rest! Big flavor comes from the addition of the Italian sausage and peppers while the PHILADELPHIA Cream Cheese adds a wonderfully creamy texture. Ingredients:
1/2 pound 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 cup water |
1/2 teaspoon dried oregano leaves |
12 lasagna noodles, cooked |
12 slices pepperidge farm® garlic texas toast, prepared as directed on package |
Directions:
1. Heat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.
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