Cheesey Pork & Peppers Lasagna

Nancy Allen


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 vote

8-10 servings
40 Min
1 Hr 30 Min


  • 2 or 3 c
    shredded leftover pork tenderloin
  • 1 large
    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.

Printable Recipe Card

About Cheesey Pork & Peppers Lasagna

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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