Rating: 3 stars
2 Ratings
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  • 3 star values: 2
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  • 1 star values: 0

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

Credit: 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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