Turkey Sausage, Bell Peppers, Onion Lasagna

Ingredients:

4 teaspoons vegetable oil, divided
2 medium thinly sliced onions
3 garlic cloves, chopped
1/2 teaspoon ground red pepper or chili powder divided
2 cups thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 cup thinly sliced yellow bell pepper
1/4 teaspoon salt
8-10 links sweet Italian turkey sausage, removed from their casing
Cooking spray
2 cups prepared fat-free tomato-basil pasta sauce (such as Millina’s Finest)
1 14.5 oz can of sliced stewed tomato in tomato juice, blended
One package of Whole wheat Lasagna noodles
6 ounces block-style fat-free cream cheese, cut into bite-sized pieces
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup pre-shredded, fat free or reduced fat, 4 cheese blend

Directions:

Preheat oven to 375°.

Boil noodles following directions on the box, omitting salt and oil. Make sure you cook them al dente. Drain and rinse with cold water, set aside.

Once all sausage links have been removed from their casing, heat a large non stick skillet. Using cooking spray, cook and brake sausage down using a wooden spoon. Approximately 15-20 minutes. Set aside.

Heat 2 teaspoons oil in a large skillet over medium heat. Add onion, garlic, and 1/4 teaspoon ground red pepper (or chili powder); cover and cook 10 minutes or until onion is golden brown, stirring frequently. Remove from skillet.

Heat 2 teaspoons oil in the same skillet over medium heat. Add bell peppers the other 1/4 teaspoon ground red pepper; sauté 10 minutes or until soft. Remove from heat. Stir in onion mixture and salt.

Spread 3/4 cup pasta sauce in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange noodles over pasta sauce. Sprinkle half of the cream cheese over the noodles; top with 1/4 cup Parmesan, 1 cup onion-pepper mixture, and half of the sausage. Repeat layers, ending with sausage. Top with remaining lasagna noodles; spread remaining pasta sauce over noodles. Sprinkle with 4 blend cheese