RED PEPPER LASAGNA

1 Tbs. Olive Oil
3 Red Peppers, cut into strips
1 Yellow Onion (very small), cut into strips
1 Pkt. Splenda

Heat oil in large, non-stick pan. Throw in peppers and onions and saute until beginning to brown. Add Splenda and cook a couple minutes more. Drain very well on paper towels. Place 1/2 in bottom of ungreased 9X13 pan.

1# Semi-lean Hamburger
1# Jimmy Dean Sage Sausage
1# Fresh mushrooms, cleaned and sliced
8 oz. Can Tomato Sauce
Seasonings as Desired (I use Italian Seas., Sage, Chili Powder, Garlic Powder, Black Pepper, Crushed Red Peppers)

Brown meats and drain if necessary. Add mushrooms and seasonings. Cook until mushrooms shrink. Add tomato sauce and simmer until heated through. Place 1/2 on top of previous pepper layer.

1/2 of 15 oz. Container Whole Milk Ricotta Cheese
1 egg
1# Mozzarella Cheese

Blend Ricotta and egg together and spread all as 3rd layer in pan. Repeat pepper then meat layers. Top with Mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 20 minutes more, or until golden. Total pan equals 64.5 ec. A very generous serving of 1/4 pan can be eaten for 16.1 ec.

Because there are no noodles to soak up extra juices, it is slightly watery (but delicious!!) Next time I make this, I plan to try baking uncovered for the first 30 minutes then add mozzarella and bake another 20 minutes. If this works well, I will edit the baking procedure.

sounds YUMMMY! Adding to my list of stuff to try!!!!! (I'm full and my mouth is watering)

OMG that sounds sooooooooooooooooo good.

I am going to try this. I miss lasagna.

this recipe looks yummy

i wonder if there's a way to make it so that it doesnt go watery though.