Sausage & Peppers Lasagna

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/2 lb italian sausage
• 1 onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1/2 cup milk
• 2 1/2 cups kraft shredded low-moisture part-skim mozzarella cheese, divided
• 1/2 cup kraft® grated parmesan cheese, divided
• 1 (24 ounce) jar spaghetti sauce
• 1/2 teaspoon dried oregano leaves
• 1/2 cup water
• 12 lasagna noodles, cooked

Recipe

• 1 heat oven to 350°f.
• 2 brown sausage with onions and peppers in large skillet on medium-high heat. meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. combine mozzarella and parmesan. reserve 1-1/2 cups. add remaining to cream cheese mixture; mix well.
• 3 drain sausage mixture; return to skillet. stir in spaghetti sauce and oregano. add 1/2 cup water to empty sauce jar; cover with lid and shake well. stir into meat sauce. spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. cover with foil sprayed with cooking spray.
• 4 bake 1 hour or until heated through, removing foil after 45 minute let stand 15 minute before cutting to serve.
• 5 variation: substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
• 6 nutrition information per serving: 360 calories, 23g total fat, 13g saturated fat, 80mg cholesterol, 730mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 20%dv vitamin a, 15%dv vitamin c, 30%dv calcium, 8%dv iron.