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Sausage & Peppers Lasagna
Courtesy of PHILADELPHIA Cream Cheese
Servings: 12
Prep Time: 30 Min.
Cook Time: 1 Hr. 15 Min.
What you need:
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+ 1/2 lb. Italian sausage
+ 1 onion, chopped
+ 1/2 c. each chopped green and red peppers
+ 2 pkg. (8-oz. each) PHILADELPHIA® Cream Cheese, softened
+ 1/2 c. milk
+ 2-1/2 c. KRAFT Low-Moisture Part-Skim Mozzarella Cheese
+ 1/2 c. KRAFT Grated Parmesan Cheese
+ 1 jar (24 oz.) spaghetti sauce
+ 1/2 c. water
+ 1/2 tsp. dried oregano leaves
+ 12 lasagna noodles, cooked
+ 1-1/2 pkg. (11.2 oz. each) PEPPERIDGE FARM® Garlic Texas Toast
What to do:
1. HEAT oven to 350°F.
2. BROWN sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 c.; mix remaining with cream cheese mixture.
3. DRAIN sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9 baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 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 hr. or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.
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