Sausage, Bell Pepper, and Onion Lasagna

Ingredients

• 6 ounces cream cheese fat-free block-style cut into bite-sized pieces
• 3  garlic cloves thinly sliced
• 1 cup bell pepper green thinly sliced
• 0.5 teaspoon ground pepper red divided
• 3.5 ounce turkey sausage sweet italian
• 1.3 pounds onion thinly sliced
• 42  no-boil lasagna noodles (such as Vigo)
• 2 ounces parmesan cheese fresh divided grated
• 2 ounces preshredded part-skim mozzarella cheese 
• 2 cups bell pepper red thinly sliced
• 0.3 teaspoon salt 
• 2.3 cups tomato-basil pasta sauce fat-free prepared (such as Millina's Finest)
• 4 teaspoons vegetable oil divided
• 1 cup bell pepper yellow thinly sliced

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 37
2. Heat 2 teaspoons oil in a large skillet over medium heat.
3. Add onion, garlic, and 1/4 teaspoon ground red pepper; cover and cook 10 minutes or until onion is golden brown, stirring frequently.
4. Remove from skillet.
5. Heat 2 teaspoons oil in a large skillet over medium heat.
6. Add bell peppers and 1/4 teaspoon ground red pepper; saut 10 minutes or until soft.
7. Remove from heat. Stir in onion mixture and salt. Reserve half for Italian Sausage Sandwiches.
8. Cook sausage links according to package directions. Reserve 4 links for Sandwiches. Chop remaining 4 links.
9. 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.
10. 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.
11. Sprinkle with mozzarella.
12. Cover dish with foil, tenting to prevent foil from touching top layer.
13. Bake at 375 for 45 minutes.
14. Remove foil; bake 10 minutes or until golden.
15. Let stand 5 minutes before serving.