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Sausage & Peppers Lasagna

Makes: 12 servings
Prep 30 mins Start to Finish 1 hr 30 mins
Sausage & Peppers Lasagna
  • 1/2  pound  Italian sausage
  • 1  onion, chopped
  • 1/2  cup  each chopped green and red peppers
  • 2  packages  (8 oz. each) 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  jar  (24 oz.) spaghetti sauce
  • 1/2  teaspoon  dried oregano leaves
  • 1/2  cup  water
  • 12  lasagna noodles, cooked

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 min. before cutting to serve.

From the Test Kitchen
  • 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.
Nutrition Facts (Sausage & Peppers Lasagna)
  • Servings Per Recipe 12,
  • cal. (kcal) 360,
  • Fat, total (g) 23,
  • chol. (mg) 80,
  • sat. fat (g) 13,
  • carb. (g) 23,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 16,
  • vit. A (RE) 206,
  • vit. C (mg) 9,
  • sodium (mg) 730,
  • calcium (mg) 303,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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