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Sausage & Peppers Lasagna

Sausage & Peppers Lasagna recipe
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
1
 onion, chopped
1/2
cup  each chopped green and red peppers
2
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
1
jar  (24 oz.) spaghetti sauce
1/2
cup  water
1/2
tsp.  dried oregano leaves
12
 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.
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