Dolce Mangia
Sweet Eats
Lasagna with Sausage and Three-Colored Peppers

2 c spaghetti sauce
1 lb sweet Italian sausage, casings removed and crumbled
8 oz hot Italian sausage, casings removed and crumbled
1 large onion, chopped
2 red bell peppers, cut into 1/2" strips
2 green bell peppers, cut into 1/2" strips
2 yellow  bell peppers, cut into 1/2" strips
3 garlic cloves, sliced
1/4 c Italian flat-leaf parsley, chopped
1/2 t salt
1/8 t pepper
12 lasagna noodles
1 lb mozzarella cheese, shredded
3 T Parmesan cheese

Crumble the sausage in a large skillet. Cook covered over low heat till cooked through, stirring occasionally. Uncover and drain fat. Over high heat, saute meat stirring till lightly browned. Add the onions, peppers and garlic and cook covered over low heat stirring occasionally till vegetables are tender and beginning to brown (about 20 minutes). Stir in the parsley and season with salt and pepper. Set aside.  

Cook lasagna noodles in plenty of water according to box instructions. Drain. Let noodles sit in cold water till ready to use. Dry noodles on paper towel as you use them.

Heat oven to 350 degrees. Spray a 9 x 13" baking dish with cooking spray. Spoon half a cup of sauce onto bottom of dish. Place 4 noodles (overlapping) on top of the sauce. Top with half of the sausage mixture, 1 c mozzarella and 1 T Parmesan. Add 4 more noodles. Top with remaining sausage mixture, 1 c mozzarella and 1 T Parmesan. Top with last 4 noodles, 1 1/2 c sauce, 2 c mozzarella and 1 T Parmesan.

Bake till top is browned and bubbly, about 50 minutes. Let stand 15 minutes before serving.

Time: 80 minutes   Serves: 6-8

This recipe is from 365 Ways to Cook Pasta by Marie Simmons.

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