Sausage & Pepper Lasagna

Prep Time: 25 min  |  Cook Time: 65 min  |  Servings: 8  |  Calories: 553
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Sausage & Pepper Lasagna
Prep Time
25 min
Cook Time
65 min

A baked lasagna dish like this will please everyone gathered around the table, especially with the deeply rich flavors layered between tender lasagna noodles. The supporting cast includes your favorite Italian sausage, tomato basil pasta sauce and creamy Sargento® Whole Milk Ricotta Cheese for a smooth texture and cheesy flavor.

  • 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® Shredded Whole Milk Mozzarella, divided
  • 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese, divided
  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 553

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

Amount/Serving %DV*
Total Fat 31.40g 50%
Sat. Fat 14.40g 79%
Mono Unsat. Fat 12.10g
Poly Unsat. Fat 3.10g
Cholesterol 91mg 31%
Sodium 1281mg 54%
Total Carbohydrate 39g 12%
Dietary Fiber 3g 12%
Sugars 0g
Protein 27g
Vitamin A 73RE
Vitamin C 44mg 73%
Calcium 416mg 44%
Iron 4mg 17%