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cheesey pork & peppers lasagna

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

I used leftover shredded pork and bell peppers for this lasagna loaded with cheese I came up with for supper tonight. This is really tasty.

(1 rating)
yield 8 -10 servings
prep time 40 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For cheesey pork & peppers lasagna

  • 2 or 3 c
    shredded leftover pork tenderloin
  • 1 lg
    jar of prego meat flavored spaghetti sauce
  • 1
    14oz. bag frozen mixed bell peppers
  • 6
    lasagna noodles, uncooked
  • 2 c
    italian 4 cheese mixture

How To Make cheesey pork & peppers lasagna

  • 1
    In a large skillet, sauté shredded pork with prego sauce on medium heat until pork has cook through and is tender, 30 minutes should be fine.
  • 2
    In a medium skillet, add 1 tbsp. water and empty bag of bell peppers on medium high heat to brown peppers and water evaporates. Remove from heat and cover.
  • 3
    In a 13x9 baking dish, place 3 uncooked lasagna noodles on bottom of pan. Then add half of the peppers, then a layer of half of meat and sauce mix, then half of cheese.
  • 4
    Then lay last 3 noodles, then peppers, then meat and sauce, and then rest of cheese, cover with foil. Bake at 350 for 1 hour and 30 minutes or until lasagna is cooked and cheese is nicely browned.

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