Cheesy Lasagna Casserole
Serves 4 - 6
8 oz egg noodles
1/2 cup green bell pepper, finely chopped
1/2 cup red onion, finely chopped and divided
4 oz neufchatel cheese (1/3 less fat), softened
6 oz low fat cottage cheese
3 oz light sour cream
1-1/2 cups 2% cheddar cheese, shredded
8 oz reduced fat pork breakfast sausage
1/4 tsp red pepper flakes
1/4 tsp fennel seeds, crushed
1/4 tsp black pepper
1/2 (24 oz) jar of pasta sauce
Parmesan cheese, grated
Preheat oven to 350 degrees. Set neufchatel cheese in a mixing bowl to soften. Cook egg noodles one minute shy of package directions for al dente. Drain and set aside.
Heat a nonstick pan over medium heat; cook green pepper and half of the onions until onion is translucent. Place in bowl with the neufchatel cheese, add cottage cheese and sour cream; mix until well combined.
Add sausage and remaining onion to nonstick pan season with red pepper flakes, fennel and black pepper; cook breaking up the sausage into crumbles. Cook until browned and cooked through.
Spray a 8x8 baking dish with cooking spray. Layer the dish as follows; all of the cooked egg noodles, press down to condense, all the shredded cheddar cheese, all of the neufchatel cheese mixture and then the cooked sausage. Cover the entire dish with pasta sauce and top with Parmesan cheese. Place on a cookie sheet and bake for 30 minutes covered; uncover and bake for 15 minutes. Remove from oven and let rest for 20 minutes. Serve.