1 lb hot Italian sausage, bulk
red and yellow bell peppers, chopped
yellow onion, chopped
garlic cloves, minced
1 pkg (15 oz.) ricotta cheese
egg white, beaten
1/4 cup fresh basil leaves, chopped
1/3 cup grated Parmesan cheese
1 jar pasta sauce
1/2 cup heavy cream
3 cups shredded mozzarella cheese, divided
1 pkg Creamette® Lasagna

Cooking Directions:

Preheat oven to 400°F. Prepare pasta as directed on package; drain.

Meanwhile brown sausage in large skillet on medium-high heat 6 to 8 minutes. Remove sausage from skillet; drain. Wipe skillet with paper towel. Return sausage to pan. Add peppers and onions. Cook and stir 3 to 5 minutes or until crisp-tender. Add garlic; cook 30 seconds. Remove pan from heat.

Mix ricotta, egg, basil and Parmesan in bowl. Whisk pasta sauce and cream in separate bowl.

Spoon 1/2 cup sauce mixture onto bottom of 13x9-inch baking dish. Top with 4 lasagna noodles, overlapping the edges. Cover with 3/4 cup sauce mixture, 1/3 of the sausage mixture and tablespoonfuls of the ricotta mixture. Sprinkle with 1/2 cup mozzarella. Repeat layers of noodles, sauce, sausage and cheeses twice, making sure to press down for even layers. (Reserve remaining mozzarella). Top with remaining 4 noodles and sauce. Cover tightly with foil. Bake 45 minutes. Remove foil. Top with remaining mozzarella.

Bake, uncovered, 15 to 20 minutes or until cheese is bubbly and edges begin to brown. Top with additional chopped basil before serving.

Tip: Let stand 10 minutes before slicing for cleaner cuts.