Sausage Peppers Lasagna Recipes

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt, a few grinds of pepper and 1 cup of the mozzarella in a medium bowl until combined.
• Spread 1/3 cup of the cheese mixture in the bottom of an 8 1/2-by-4 1/2-inch glass loaf pan. Top with 1 lasagna noodle, followed by one-third of the spinach, one-third of the red pepper and then one-third of the sausage. Repeat the layering twice, starting with 1/3 cup of the cheese mixture. Top with the last lasagna noodle and spread with the remaining cheese mixture. Sprinkle with the remaining 1/2 cup mozzarella.
• Bake until the top is golden brown and bubbling and the noodles are cooked through, 25 to 30 minutes. Let cool for 10 minutes before serving.

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Steps:

• Preheat oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
• Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
• Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
• Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
• In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
• Remove the peppers from the oven, drain any excess water that accumulated inside.
• Cut the lasagna noodles into quarters and set aside.
• Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
• Rest for 10 minutes before serving.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
• Drain sausage mixture; return to skillet. Stir in pasta sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 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.

Steps:

• Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
• Drain fat.
• Add sauce to sausage mixture.
• Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
• Spread 1 cup of sauce on bottom of a 13x9x3 pan.
• Top with 4 noodles.
• Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
• Mix remaining 1 cup mozzarella and Parmesan cheese.
• Sprinkle the cheese mixture on top.
• Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
• Uncover and bake for 15 more minutes.
• Remove and let set for 15 minutes before slicing.

Steps:

• In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

Steps:

• HEAT oven to 350°F.
• BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
• DRAIN sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 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 minute Let stand 15 minute before cutting to serve.
• 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.
• Nutrition Information Per Serving: 360 calories, 23g total fat, 13g saturated fat, 80mg cholesterol, 730mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 20%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 8%DV iron.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
• Bake in the preheated oven until peppers soften, about 20 minutes.
• While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
• Remove peppers from oven and pour off any excess liquid. Leave oven on.
• Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
• Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.