You may also like
Categories:
Italian sausage onion green pepper red pepper Philadelphia cream cheese milk Mozzarella cheese Parmesan cheese spaghetti sauce water oregano lasagna noodles garlic
Viewed: 48 - Published at: 7 years agoIngredients
- 1/2 pound Italian sausage
- 1 onion, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup milk
- 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1 (24 ounce) jar spaghetti sauce
- 1/2 cup water
- 1/2 teaspoon dried oregano leaves
- 12 lasagna noodles, cooked
- 12 slices PEPPERIDGE FARM(R) Garlic Texas Toast, prepared as directed on package
Method
- 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. Serve with toast.
