I LOVE lasagna, but I’m always looking for ways to make it for just a few of us. I don’t always want a giant pan to feed 12! Enter Lasagna Stuffed Peppers… I combined one favorite with another favorite for a super fun and yummy dish.
Lasagna Stuffed Peppers
- 4-5 Large Bell Peppers
- 4 Lasagna Noodles
- ½ Pound Lean Hamburger
- ½ Pound Italian Sausage
- 3 Cloves Garlic Minced
- 1 Small Onion Diced
- 1 Medium Tomato Diced
- 12 Ounces Tomato Sauce
- 2 Tablespoons Ground Basil
- ½ Cup Shredded Parmesan
- 10 Ounces Ricotta Cheese
- 1 Small Egg
- 1 Cup Shredded Mozzarella
- Salt and Pepper
Preheat oven to 350 degrees. Begin by slicing the tops of your peppers off and cleaning out the insides. Place in a pan (any will work) and bake at 350 degrees for about 15-20 minutes. This will soften the pepper.
In a bowl, combine your parmesan, basil, egg, and ricotta. Mix well. Set aside.
In a pot of boiling water, place your lasagna noodles and let them boil until cooked through. Remove from heat and drain.
In a frying pan, with a little butter or oil, place your onion and garlic and cook until soft.
To the pan, add your hamburger, sausage, and salt and pepper. Cook until meat is no longer pink. Drain.
To the frying pan, add your tomato sauce and diced tomato and allow to simmer for about 10 minutes on low heat.
Make sure your peppers are free from condensation before slicing your lasagna noodles into fourths and place one piece in the bottom of each pepper.
Spoon around 2 spoonfuls of meat sauce on top of the noodle and cover meat sauce with another piece of noodle.
Top that layer of noodle with the ricotta mixture (two spoonfuls), then cover with a noodle. Repeat until you’ve reached the top of the pepper. Do this for each pepper.
Place peppers back in pan and cover top of peppers with shredded mozzarella.
Bake at 350 degree for about 15-20 minutes or until cheese is fully melted.
Don’t forget to save these lasagna stuffed peppers for later!