Sausage and Peppers Lasagna

Sausage and Peppers Lasagna


"Minimal prep time is needed for this tasty meal; let the oven do the rest! Big flavor comes from the addition of the Italian sausage and peppers while the PHILADELPHIA Cream Cheese adds a wonderfully creamy texture."


1 h 30 m servings 515 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture.
  3. Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 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 min. Let stand 15 min. before cutting to serve. Serve with toast.


  • Kraft Kitchens Tips
  • 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.
  • Serving Suggestion: Enjoy this flavorful lasagna with a mixed green salad tossed with your favorite KRAFT Dressing.
  • Easy Cleanup: Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
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Your rating



  1. 43 Ratings


I made a few changes to both make this heartier and healthier where I could. I doubled the amount of italian sausage and used all red pepper (we don't care for green pepper at all). I also added...

I made this for the first time tonight. This was actually my first time ever making Lasagna too. & this Lasagna was DELICIOUS, and that's saying something since I do not like lasagna. My boyfrie...

I found this recipe in a Philadelphia cream cheese cookbook, and it is, by far, the best lasagna I have ever eaten. The cream cheese makes it so creamy and gives it a nice, gooey consistency, an...

The prep took a little longer than I thought it would, but this lasagna was SOOOO GOOD!!! The cream cheese gives it such a rich creamy taste! I will be making this again and again :)

I've made this several times now, following the recipe exactly and then making changes based on what I had in my kitchen. It's always good. I like to use 1/2 cream cheese and 1/2 Neufchatel chee...

This recipe is great for picky eaters. My husband HATES ricotta cheese. He likes this lasagna, though. It's the only kind of lasagna that gets eaten in my house. I, like everyone, make it my...

This was absolutely delicious! I love the cream cheese rather then using ricotta in your traditional lasagnas even though I love ricotta. The Italian sausage and peppers were wonderful in it a...

I followed the recipe exactly but found that it really needed more sauce. It seemed a bit bland. Perhaps it would be better with more sauce. We did like the sausage instead of hamburger I usuall...

I added spinach I'd chopped into the cheese layer. It spread easily with the extra ingredient.