Sausage and Peppers Lasagna Recipe - Allrecipes.com
Sausage and Peppers Lasagna Recipe
  • READY IN hrs

Sausage and Peppers Lasagna

Recipe by  

"Minimal prep time is needed for this tasty meal; let the oven do the rest! Big flavor comes from the addition of the Italian sausage and peppers while the PHILADELPHIA Cream Cheese adds a wonderfully creamy texture."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 1 hr 30 mins

Footnotes

  • 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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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2011

I made a few changes to both make this heartier and healthier where I could. I doubled the amount of italian sausage and used all red pepper (we don't care for green pepper at all). I also added a mess of fresh garlic and a half pound of chopped baby bella mushrooms. I didn't want to water down my sauce so I did not add the water. I used a homemade marinara sauce instead of jarred, which means my sauce had more spices than the sauce called for than the recipe. This was pretty easy to assemble, the directions were pretty straightforward. This was pretty tasty--my two boys really liked this, one had two servings! I didn't serve this with the Pepperidge Farm garlic texas toast--my son and I made the Garlic Bread Fantastique, which is also from this site. Along with a small tossed salad, this was a filling and satisfying meal. All three of the guys asked me to make this again instead of Pioneer Woman's Lasagna, which is HUGE because her lasagna has been MY lasagna for almost five years now. The cream cheese layer was CRAZY good. I would have never thought that it would have been. The only reason that it's not five stars is because it just needs a little more spice and a homemade sauce with more spices.

 
Most Helpful Critical Review
Nov 14, 2012

I followed the recipe exactly but found that it really needed more sauce. It seemed a bit bland. Perhaps it would be better with more sauce. We did like the sausage instead of hamburger I usually put in my lasagna.

 
Jul 16, 2011

I made this for the first time tonight. This was actually my first time ever making Lasagna too. & this Lasagna was DELICIOUS, and that's saying something since I do not like lasagna. My boyfriend said this was the best Lasagna that he'd ever had, and that's saying something because Lasagna is his most favorite meal. I made some minor adjustments. I used HOT Italian sausage since my boyfriend and I like some kick with our food. I listened to a couple previous reviewers and I added an extra brick of cream cheese, as well as I diced up a whole onion. For the spaghetti sauce I used Hunts Thick N Chunky Roasted Garlic (this is what I use as a base for my homemade spaghetti sauce) and I added some Italian seasoning, and some finely chopped mushrooms (I finely chopped the peppers too, since I didn't want chunky veggies taking away from the flavors in this dish). I used the "No boil" lasagna noodles so I added a bit of extra water to my sauce after some words of caution from my mother. After all that, I found that I didn't have quite enough cream cheese mixture and not enough sauce. I opened a second can of Hunts and added it to the left over sausage mixture for the top layer. I also ran out of noodles. I think I needed to use a smaller dish, but then there probably wouldn't have been deep enough. I served this dish with a garden salad as per my boyfriends request, and some garlic toast. This recipe will be one that is used often in our house. Thanks for sharing this! YUM!

 
Apr 30, 2011

I found this recipe in a Philadelphia cream cheese cookbook, and it is, by far, the best lasagna I have ever eaten. The cream cheese makes it so creamy and gives it a nice, gooey consistency, and overall it's a hearty and just plain delicious recipe. My fiancee and I have made it our "special occasion" dish because we love it so much. The only difference I make is adding a whole red pepper instead of half a cup of each, because I'm not a fan of green peppers. But really, everyone has to try this recipe at least once; it's decadent.

 
Apr 11, 2011

The prep took a little longer than I thought it would, but this lasagna was SOOOO GOOD!!! The cream cheese gives it such a rich creamy taste! I will be making this again and again :)

 
Jul 24, 2011

This recipe is great for picky eaters. My husband HATES ricotta cheese. He likes this lasagna, though. It's the only kind of lasagna that gets eaten in my house. I, like everyone, make it my own. I add 1/2 lb cooked ground beef into the sauce. I don't quite double all of the cheeses but I add an extra half of whatever the recipe call for (example: recipe says 2 1/2 cups mozzarella, I use 3 3/4). Everyone has their own personal preferances. Don't be afraid to make it your own :)

 
May 17, 2011

This was absolutely delicious! I love the cream cheese rather then using ricotta in your traditional lasagnas even though I love ricotta. The Italian sausage and peppers were wonderful in it as well. I will definitely be making this again!

 
Sep 27, 2012

I've made this several times now, following the recipe exactly and then making changes based on what I had in my kitchen. It's always good. I like to use 1/2 cream cheese and 1/2 Neufchatel cheese to reduce the fat a bit, and it still tastes amazing. I brought it to a friends house and she demanded the recipe

 

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Nutrition

  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 28.3 g
  • 43%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 965 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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