Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 stuffed pepper halves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.

  • Bake in the preheated oven until peppers soften, about 20 minutes.

  • 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.

  • Remove peppers from oven and pour off any excess liquid. Leave oven on.

  • 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.

  • Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.

Cook's Note:

You can use any color bell pepper you prefer. I like to mix it up with red and green for the holidays.

Nutrition Facts

303 calories; protein 18.1g; carbohydrates 19.6g; fat 17.3g; cholesterol 61.2mg; sodium 964.4mg. Full Nutrition
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