Smart Choice Sausage Peppers Lasagna Recipes

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SAUSAGE & PEPPERS LASAGNA



Sausage & Peppers Lasagna image

Make and share this Sausage & Peppers Lasagna recipe from Food.com.

Provided by Philadelphia Cream

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 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

Steps:

  • HEAT oven to 350°F.
  • 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.
  • 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.
  • BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
  • 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.
  • 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.

LASAGNA WITH SAUCY SAUSAGE, PEPPERS & ONIONS



Lasagna With Saucy Sausage, Peppers & Onions image

DH loves his lasagna with meat and lots of sauce. So if you like it that way this ones for you! I've made this with uncooked noodles and cooked. You pick! I find the uncooked ones a bit starchy but it's quick and easy. If using cooked noodles you can cut back on the sauce. The uncooked noodles will absorb the sauce. But be sure to let it sit for 15 minutes before cutting into it. I use a deep pan so it doesn't flow over.

Provided by Rita1652

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces lasagna noodles (uncooked if time limited or follow cooking directions on package)
1 lb hot sausage (I mix both) or 1 lb sweet sausage, sliced (I mix both)
1 large onion, sliced
1 large bell pepper, sliced
2 garlic cloves, minced
2 quarts of your favorite red pasta sauce
2 cups ricotta cheese
4 cups grated mozzarella cheese, divided (3 cups & 1 cup)
1/4 cup fresh parsley, chopped
1/2 cup grated parmesan cheese, divided in half
2 eggs

Steps:

  • Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
  • Drain fat.
  • Add sauce to sausage mixture.
  • Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
  • Spread 1 cup of sauce on bottom of a 13x9x3 pan.
  • Top with 4 noodles.
  • Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
  • Mix remaining 1 cup mozzarella and Parmesan cheese.
  • Sprinkle the cheese mixture on top.
  • Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
  • Uncover and bake for 15 more minutes.
  • Remove and let set for 15 minutes before slicing.

Nutrition Facts : Calories 1023.5, Fat 60.4, SaturatedFat 24.9, Cholesterol 215.9, Sodium 2446.3, Carbohydrate 66.8, Fiber 3.1, Sugar 25.2, Protein 51.4

LOAF PAN SAUSAGE AND PEPPER LASAGNA



Loaf Pan Sausage and Pepper Lasagna image

Lasagna lovers listen up: This smoky sausage, spinach and cheese version can be prepped in only 15 minutes and on the table in under an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup ricotta (about 8 ounces)
1/2 cup grated Parmesan
1 large egg, beaten
1 clove garlic, grated
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mozzarella
4 no-boil lasagna noodles
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
One 13-ounce package smoked turkey sausage, sliced 1/2 inch thick on the bias

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1 cup of the mozzarella in a medium bowl until combined.
  • Spread 1/3 cup of the cheese mixture in the bottom of an 8 1/2-by-4 1/2-inch glass loaf pan. Top with 1 lasagna noodle, followed by one-third of the spinach, one-third of the red pepper and then one-third of the sausage. Repeat the layering twice, starting with 1/3 cup of the cheese mixture. Top with the last lasagna noodle and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup mozzarella.
  • Bake until the top is golden brown and bubbling and the noodles are cooked through, 25 to 30 minutes. Let cool for 10 minutes before serving.

SAUSAGE LASAGNA



Sausage Lasagna image

The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

1 pound bulk Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 teaspoons dried basil
3/4 teaspoon pepper, divided
1/4 teaspoon salt
1 large egg, lightly beaten
1 carton (15 ounces) whole-milk ricotta cheese
1-1/2 cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

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