Lasagna-Stuffed Peppers

1 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until peppers soften, about 20 minutes.

4 . Stage

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 . Stage

Remove peppers from oven and pour off any excess liquid. Leave oven on.

6 . Stage

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 . Stage

Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.