Sausage, Bell Pepper, and Onion Lasagna
You can never have too many main course recipes, so give Sausage, Bell Pepper, and Onion Lasagnan a try. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains about 38g of protein, 22g of fat, and a total of 1036 calories. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up vegetable oil, salt, no-boil lasagna noodles, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mediterranean cuisine.
Instructions
Heat 2 teaspoons oil in a large skillet over medium heat.
Add onion, garlic, and 1/4 teaspoon ground red pepper; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
Heat 2 teaspoons oil in a large skillet over medium heat.
Add bell peppers and 1/4 teaspoon ground red pepper; saut 10 minutes or until soft.
Remove from heat. Stir in onion mixture and salt. Reserve half for Italian Sausage Sandwiches.
Cook sausage links according to package directions. Reserve 4 links for Sandwiches. Chop remaining 4 links.
Spread 3/4 cup pasta sauce in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over pasta sauce.
Sprinkle half of the cream cheese over the noodles; top with 1/4 cup Parmesan, 1 cup onion-pepper mixture, and half of the chopped sausage. Repeat layers, ending with sausage. Top with remaining lasagna noodles; spread remaining pasta sauce over noodles.
Sprinkle with mozzarella.
Cover dish with foil, tenting to prevent foil from touching top layer.
Bake at 375 for 45 minutes.
Remove foil; bake 10 minutes or until golden.
Let stand 5 minutes before serving.