Italian

Sausage & Pepper Lasagna

Prep Time: 25 min  |  Cook Time: 65 min  |  Servings: 8  |  Calories: 563
0 Reviews
Sausage & Pepper Lasagna
Prep Time
25 min
Cook Time
65 min
Servings
8
Calories
563

Ingredients
  • 1 lb. Italian sausage, casings removed
  • 1 cup diced green, red and yellow bell peppers
  • 1/2 cup dry red wine or beef broth
  • 1 jar (24 oz.) tomato & basil pasta sauce
  • 6 no-boil lasagna noodles
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
  • 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese, divided
  • 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
Directions
  1. Cook sausage in a large skillet over medium heat until no longer pink, stirring frequently; drain. Stir in bell peppers and wine; simmer 5 minutes. Add sauce; simmer 5 minutes.
  2. Spread 1-1/2 cups meat sauce in bottom of a 13 x 9-inch baking pan or dish. Layer 3 noodles, 1 cup Ricotta, 1 cup meat sauce, 1 cup Mozzarella and 1/4 cup Parmesan in pan. Repeat layering with 3 noodles, remaining Ricotta and all remaining meat sauce.
  3. Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; top with remaining 1 cup Mozzarella and 1/4 cup Parmesan . Continue baking uncovered 10 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Serving Size 8

Calories 563

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

Amount/Serving %DV*
Total Fat 32.70g 50%
Sat. Fat 15.80g 79%
Mono Unsat. Fat 12.30g
Poly Unsat. Fat 3.10g
Cholesterol 92mg 31%
Sodium 1295mg 54%
Amount/Serving%DV*
Total Carbohydrate 36g 12%
Dietary Fiber 3g 12%
Sugars 0g
Protein 30g
Amount/Serving%DV*
Vitamin A 73RE
Vitamin C 44mg 73%
Calcium 442mg 44%
Iron 3mg 17%