Sausage, Bell Pepper, and Onion Lasagna

Leigh Beisch

The onion-pepper mixture and sausage in this recipe are used in the Italian Sausage Sandwiches.


Serves 6 (serving size: 1/6 of whole)


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4 teaspoons vegetable oil, divided
5 cups thinly sliced onion (about 1 1/4 pounds)
3 garlic cloves, thinly sliced
1/2 teaspoon ground red pepper, divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 cup thinly sliced yellow bell pepper
1/4 teaspoon salt
8 (3.5-ounce) links sweet Italian turkey sausage
Cooking spray
2 1/4 cups prepared fat-free tomato-basil pasta sauce (such as Millina's Finest)
6 (7 x 3 1/2-inch) no-boil lasagna noodles (such as Vigo)
6 ounces block-style fat-free cream cheese, cut into bite-sized pieces
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese


Preheat oven to 375°.

Heat 2 teaspoons oil in a large skillet over medium heat. Add onion, garlic, and 1/4 teaspoon ground red pepper; cover and cook 10 minutes or until onion is golden brown, stirring frequently. Remove from skillet.

Heat 2 teaspoons oil in a large skillet over medium heat. Add bell peppers and 1/4 teaspoon ground red pepper; sauté 10 minutes or until soft. Remove from heat. Stir in onion mixture and salt. Reserve half for Italian Sausage Sandwiches.

Cook sausage links according to package directions. Reserve 4 links for Sandwiches. Chop remaining 4 links.

Spread 3/4 cup pasta sauce in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over pasta sauce. Sprinkle half of the cream cheese over the noodles; top with 1/4 cup Parmesan, 1 cup onion-pepper mixture, and half of the chopped sausage. Repeat layers, ending with sausage. Top with remaining lasagna noodles; spread remaining pasta sauce over noodles. Sprinkle with mozzarella.

Cover dish with foil, tenting to prevent foil from touching top layer. Bake at 375° for 45 minutes. Remove foil; bake 10 minutes or until golden. Let stand 5 minutes before serving.

Created date

October 2003

Nutritional Information

Calories 357
Caloriesfromfat 32 %
Fat 13 g
Satfat 4.6 g
Monofat 4.5 g
Polyfat 3.4 g
Protein 26.5 g
Carbohydrate 34.5 g
Fiber 4.8 g
Cholesterol 55 mg
Iron 3.3 mg
Sodium 743 mg
Calcium 275 mg