Sausage & Peppers Lasagna

Ingredients

• 12  lasagna noodles cooked
• 16 oz philadelphia cream cheese softened
• 0.5 lb sausage italian
• 2.5 cups low-moisture part-skim mozzarella cheese shredded divided kraft
• 0.5 cup milk 
• 1  onion chopped
• 0.5 tsp oregano leaves dried
• 0.5 cup parmesan cheese divided grated kraft
• 0.5 cup pasilla peppers green red chopped
• 24 oz spaghetti sauce 
• 11.2 oz pepperidge farmâ® garlic texas toast prepared (12 slices)
• 0.5 cup water 

Equipment

• frying pan
• oven
• blender
• baking pan
• aluminum foil

Directions

1. Heat oven to 350F.
2. Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended.
3. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture.
4. Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce.
5. 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.
6. Bake 1 hour or until heated through, removing foil after 45 min.
7. Let stand 15 min. before cutting to serve.
8. Serve with toast.