SAUSAGE & PEPPERS LASAGNA

Sausage & Peppers Lasagna image

Provided by Philadelphia Cream

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.