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Three Cheese-Sausage Lasagna

Skip the fancy layers and save time with packaged noodle mix, and you'll end up with this ultra-cheesy lasagna faster than you'd expect.

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 (24) 1 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

1
lb Italian turkey sausage, casings removed
1
box Hamburger Helper™ lasagna
2
cups water
1
medium red bell pepper, chopped (1 cup)
1
cup sliced fresh mushrooms (3 oz)
1
small zucchini, diced (1 cup)
1
cup ricotta cheese
1/2
cup shredded mozzarella cheese (2 oz)
1/4
cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well.
  • 2 In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box), sausage, bell pepper, mushrooms and zucchini.
  • 3 In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture.
  • 4 Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1360mg
1360%;
Total Carbohydrate
28g
28%
(Dietary Fiber
1g
1%
  Sugars
9g
9%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
20%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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