Italian
Sausage & Pepper Lasagna
Prep Time: 25 min | Cook Time: 65 min | Servings: 8 | Calories: 553
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Prep Time
25 min
Cook Time
65 min
Servings
8
Calories
553
A baked lasagna dish like this will please everyone gathered around the table, especially with the deeply rich flavors layered between tender lasagna noodles. The supporting cast includes your favorite Italian sausage, tomato basil pasta sauce and creamy Sargento® Whole Milk Ricotta Cheese for a smooth texture and cheesy flavor.
Ingredients
- 1 lb. Italian sausage, casings removed
- 1 cup diced green, red and yellow bell peppers
- 1/2 cup dry red wine or beef broth
- 1 jar (24 oz.) tomato & basil pasta sauce
- 6 no-boil lasagna noodles
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
- 2 cups (8 oz.) Sargento® Shredded Whole Milk Mozzarella, divided
- 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese, divided
Directions
- Cook sausage in a large skillet over medium heat until no longer pink, stirring frequently; drain. Stir in bell peppers and wine; simmer 5 minutes. Add sauce; simmer 5 minutes.
- Spread 1-1/2 cups meat sauce in bottom of a 13 x 9-inch baking pan or dish. Layer 3 noodles, 1 cup Ricotta, 1 cup meat sauce, 1 cup Mozzarella and 1/4 cup Parmesan in pan. Repeat layering with 3 noodles, remaining Ricotta and all remaining meat sauce.
- Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; top with remaining 1 cup Mozzarella and 1/4 cup Parmesan . Continue baking uncovered 10 minutes or until bubbly around edges. Let stand 5 minutes before serving.
