Recipe: Sausage and Peppers Lasagna (using cream cheese, mozzarella and Parmesan)

SAUSAGE AND PEPPERS LASAGNA

1/2 lb. Italian sausage
1 onion, chopped
1/2 cup each chopped green and red bell peppers
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup milk
2 1/2 cups shredded part skim milk mozzarella cheese, divided use
1/2 cup grated Parmesan cheese, divided use
24 oz. spaghetti sauce
1/2 cup water
1/2 tsp. dried oregano
12 lasagna noodles, cooked
Toasted garlic bread (for serving)

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, 1/2 cup 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 minutes. Let stand 15 minutes before cutting to serve. Serve with toast.

Makes 12 servings
Source: Kraft