Lasagna-Stuffed Peppers
Description
With only a half of a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake.
Ingredients
•
4 lasagna noodles
•
4 large green bell peppers, halved and seeds and veins removed
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19 ounces mild Italian sausage (such as Johnsonville®)
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1 small onion, chopped
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1 (15 ounce) can tomato sauce
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1 clove garlic, minced
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1/2 teaspoon dried oregano
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1/2 cup ricotta cheese
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1 egg
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2 tablespoons grated Parmesan cheese
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1 teaspoon dried basil
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1 cup shredded mozzarella cheese
Directions
1
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
2
Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
3
Bake in the preheated oven until peppers soften, about 20 minutes.
4
While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
5
Remove peppers from oven and pour off any excess liquid. Leave oven on.
6
Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
7
Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.