Sausage & Peppers Lasagna

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄2 lb Italian sausage
• 1  onion, chopped
• 1⁄2 cup  chopped green pepper
• 1⁄2 cup  chopped  red pepper
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1⁄2 cup milk
• 2 1⁄2 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1⁄2 cup  Kraft® Grated Parmesan Cheese, divided
• 1 (24 ounce) jar  spaghetti sauce
• 1⁄2 teaspoon dried oregano leaves
• 1⁄2 cup water
• 12  lasagna noodles, cooked

Directions

1. HEAT oven to 350°F.
2. BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
3. DRAIN sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 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.
4. BAKE 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
5. Variation: Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
6. Nutrition Information Per Serving: 360 calories, 23g total fat, 13g saturated fat, 80mg cholesterol, 730mg sodium, 23g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 20%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 8%DV iron.