Lasagna-Stuffed Peppers

Directions

1. 1
   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.
2. 2
   Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
3. 3
   Bake in the preheated oven until peppers soften, about 20 minutes.
4. 4
   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.
5. 5
   Remove peppers from oven and pour off any excess liquid. Leave oven on.
6. 6
   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.
7. 7
   Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.