Sausage & Peppers Lasagna

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photo by:kraft

time

prep:

30 min

total:

1 hr 30 min

servings

total:

12 servings

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What You Need

1/2

lb. Italian sausage

onion, chopped

1/2

cup each chopped green and red peppers

pkg. (8 oz. each) 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

jar (24 oz.) spaghetti sauce

1/2

cup water

1/2

tsp. dried oregano leaves

lasagna noodles, cooked

1-1/2

pkg. (11.2 oz. each) PEPPERIDGE FARM® Garlic Texas Toast (12 slices), prepared as directed on package

Make It

HEAT oven to 350°F.

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 cups; mix remaining with cream cheese mixture.

DRAIN sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch 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.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.

PEPPERIDGE FARM is a registered trademark of Pepperidge Farm, Incorporated.

Kraft Kitchens Tips

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.

Serving Suggestion

Enjoy this flavorful lasagna with a mixed green salad tossed with your favorite KRAFT Dressing.

Easy Cleanup

Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.