Yield
Serves 6 (serving size: 1/6 of whole)
Leigh Beisch

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

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