Sausage and Peppers Lasagna
Sausage and Peppers Lasagna might be just the main course you are searching for. One serving contains 544 calories, 20g of protein, and 33g of fat. This recipe serves 12. This recipe is typical of Mediterranean cuisine. If you have sausage, philadelphia cream cheese, onion, and a few other ingredients on hand, you can make it. To use up the texas toast you could follow this main course with the Chocolate Bread Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
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 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 min.
Let stand 15 min. before cutting to serve.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.
![Santa Margherita Chianti Classico Riserva]()
Santa Margherita Chianti Classico Riserva
An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon