With only a half of a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
303 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Bake in the preheated oven until peppers soften, about 20 minutes.
Step 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.
Step 5
Remove peppers from oven and pour off any excess liquid. Leave oven on.
Step 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.
Step 7
Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
Ingredients
1 egg
1 cup shredded mozzarella cheese
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 teaspoon dried basil
1 (15 ounce) can tomato sauce
4 lasagna noodles
4 large green bell peppers, halved and seeds and veins removed
19 ounces mild Italian sausage (such as Johnsonville®)