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Main dishes

Smart-Choice Sausage & Peppers Lasagna

Smart-Choice Sausage & Peppers Lasagna recipe
photo by:kraft
This Smarter Choice Sausage & Peppers Lasagna is made with Italian turkey sausage and lower-fat mozzarella.
30 min
1 hr 30 min
12 servings

What You Need

lb.  Italian turkey sausage
 onion, chopped
cup  each chopped green and red peppers
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
cup  milk
cups  KRAFT 2% Milk Shredded Mozzarella Cheese, divided
cup  KRAFT Grated Parmesan Cheese, divided
jar  (24 oz.) spaghetti sauce
tsp.  dried oregano leaves
cup  water
 lasagna noodles, cooked

Make It

HEAT oven to 350°F.

BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat Neufchatel and milk in medium bowl with mixer until blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; add remaining to Neufchatel 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 Neufchatel mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 of the remaining noodles. Cover with layers of remaining Neufchatel mixture, noodles and meat sauce; sprinkle with reserved cheese mixture. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as Italian turkey sausage, PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese, result in a savings of 50 calories and 6g of fat, including 4g of saturated fat, per serving when compared to a traditional recipe.
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.
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 the cooked ground beef mixture along with the spaghetti sauce and oregano.
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