These peppers have all the flavors of my favorite Lasagna recipe packed into a grain-free, and more nutritious, form.
To make these peppers #dinnerdoneby9am I fully assemble them in the morning without baking, refrigerate them all day, then bake just prior to serving.
Cooking, Dinner, Dinner Done By 9 am, Favorite Recipes, Italian, Poultry
Four Cheese Lasagna with Turkey Sausage
admin, 6 years ago 0 2 min read
I use turkey sausage, whole wheat noodles and part-skim cheese to lighten up a traditional lasagna, but by all means, go for the pork sausage, regular noodles and full fat cheese if that’s what you prefer.
-3 bell peppers, halved and seeded
-1 Tbsp olive oil
-1 lb Italian turkey sausage
-1 onion, diced
-3 cloves garlic, minced
-1 (29 oz) can crushed tomatoes
-1 (6 oz) can tomato paste
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp red pepper flakes
-1 Tbsp sugar
-1 Tbsp Italian seasoning
-1 c part-skim ricotta
-1 c part-skim shredded mozzarella cheese
Place peppers cut side down in a greased casserole dish. Bake at 400 for 20 minutes. Remove from over and cool.
While peppers cook, heat olive oil in large pot over medium heat. Cook turkey sausage, breaking up with a spoon while cooking, until it is cooked through. Set sausage aside. Place onion in the same pot, over medium heat. Cook 10 minutes, stirring. Add garlic, cook 1 additional minute. Add crushed tomatoes, tomato paste, salt, black pepper, red pepper flakes, sugar and Italian seasoning. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat.
Once peppers have cooled, spread a few tablespoons of ricotta in the bottom of each pepper (cut side up). Spoon some of the sausage/tomato mixture on top of the ricotta, until the pepper is full. Place pepper in a casserole dish. Repeat with remaining peppers. Spoon remaining sauce around peppers in the baking dish. Top with mozzarella cheese. Bake at 350 for 20 minutes, until peppers are warmed through and cheese is melted. Cool 10 minutes before serving.
