sausage and peppers lasagna

Ingredients

• Servings: 12
• 1/2 pound 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 cup water
• 1/2 teaspoon dried oregano leaves
• 12 lasagna noodles, cooked
• 12 slices pepperidge farm® garlic texas toast, prepared as directed on package

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• heat oven to 350 degrees 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 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.