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Sausage, Bell Pepper, and Onion Lasagna

Leigh Beisch
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  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.

  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.

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

  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.

  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.