Sausage & Peppers Lasagna
Courtesy of PHILADELPHIA® Cream Cheese 12 Servings • 30 Min. Prep Time • 1 Hr. 15 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
