Ingredients
1 lb hot Italian sausage, bulk
2 red and yellow bell peppers, chopped
1 yellow onion, chopped
3 garlic clove, minced
15 oz ricotta cheese
1 egg whites, beaten
0.25 cup fresh basil leaves, chopped
0.33 cup grated Parmesan cheese
1 pasta sauce
0.50 cup heavy cream
3 cups shredded mozzarella cheese, divided
1 Lasagna
Directions
1
Preheat oven to 400°F. Prepare pasta as directed on package; drain.
2
- Meanwhile brown sausage in large skillet on medium-high heat 6 to 8 minutes. Remove sausage from skillet; drain. Wipe skillet with paper towel. Return sausage to pan. Add peppers and onions. Cook and stir 3 to 5 minutes or until crisp-tender. Add garlic; cook 30 seconds. Remove pan from heat.
3
- Mix ricotta, egg, basil and Parmesan in bowl. Whisk pasta sauce and cream in separate bowl.
4
- Spoon 1/2 cup sauce mixture onto bottom of 13x9-inch baking dish. Top with 4 lasagna noodles, overlapping the edges. Cover with 3/4 cup sauce mixture, 1/3 of the sausage mixture and tablespoonfuls of the ricotta mixture. Sprinkle with 1/2 cup mozzarella. Repeat layers of noodles, sauce, sausage and cheeses twice, making sure to press down for even layers. (Reserve remaining mozzarella). Top with remaining 4 noodles and sauce. Cover tightly with foil.
5
- Bake 45 minutes. Remove foil. Top with remaining mozzarella.
6
- Bake, uncovered, 15 to 20 minutes or until cheese is bubbly and edges begin to brown. Top with additional chopped basil before serving.
