Rating: 3 stars
2 Ratings
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  • 3 star values: 2
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This recipe calls for multiple fat-free ingredients to lighten this traditional Italian dish up a bit, but you can use the full-fat stuff if you're not counting calories. One of our favorite swaps? Cream cheese, instead of ricotta, makes this a twist on a classic that you absolutely can't miss. Fun fact: The onion-pepper mixture and sausage in this recipe are used in the Italian Sausage Sandwiches.

Mary Corpening Barber and Sara Corpening Whiteford
Recipe by Health March 2002

Gallery

Leigh Beisch

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

357 calories; calories from fat 32%; fat 13g; saturated fat 4.6g; mono fat 4.5g; poly fat 3.4g; protein 26.5g; carbohydrates 34.5g; fiber 4.8g; cholesterol 55mg; iron 3.3mg; sodium 743mg; calcium 275mg.
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