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Lasagna-Stuffed Peppers
Lasagna-Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Low-carb lasagna using half noodle per serving - perfect for satisfying lasagna craving while being mindful of carbs.
Ingredients:
  • 4 lasagna noodles
  • 4 large green bell peppers, halved and seeds and veins removed
  • 19 ounces mild Italian sausage (such as Johnsonville®)
  • 1 small onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 clove garlic, minced
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 cup shredded mozzarella cheese
Instructions:
  • Start by bringing a generously salted pot of water to a boil. Cook lasagna noodles in the boiling water until they are tender but still slightly firm, stirring occasionally, for roughly 8 minutes. Once cooked, cut each noodle into 4 equal pieces.
  • Preheat the oven to 350 degrees F (175 degrees C) and line a large baking sheet with aluminum foil. Arrange the bell pepper halves on the prepared baking sheet.
  • Roast in the oven until the peppers are tender, approximately 20 minutes.
  • While the peppers are in the oven, heat a large skillet over medium-high heat. Sauté the sausage and onion until golden brown, approximately 8 minutes. Stir in the tomato sauce, garlic, and oregano, and bring to a simmer. Cook until the sauce thickens, around 5 minutes.
  • Take the roasted peppers out of the oven and carefully drain any extra liquid. Keep the oven on.
  • In a small mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and basil until smooth. Fill each bell pepper half with 2 tablespoons of sausage mixture, 1 noodle piece, and 1 tablespoon of the ricotta mixture. Top each pepper with mozzarella cheese and place them on a baking sheet.
  • Bake the stuffed peppers in the oven until the cheese is golden brown and bubbly, approximately 25 minutes.

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