Sausage and Peppers and a Lasagna

I made some tasty Sausage and Peppers with a splash or 2 of marsala wine in the Slow Cooker for a get together with friends.     The following morning I thought… what should I do with the left overs!?!?!  I settled on making a lasagna… and the results were tasty and gave the recipe a new spin!

Serves 8    *  NOTE: I packaged the leftovers in quart sized freezer ziptop bags.

This could be an easy Potluck dish.  I bought the sausage at the big super store (Costco), 16 sausages for $11.99!


for sausage and peppers:  Combine the ingredients in a slow cooker, stir and cook on HIGH for 3 – 4 hours.

8 -12                       mild Italian sausages

1                              brown onion

2-3                           bell peppers (yellow, orange or red)

24 oz can                 diced tomatoes

8 – 12 oz can            tomato sauce

6 oz can                   tomato paste

1 tsp                        dried Italian seasoning

2 pinches                red cayenne pepper

5 oz                        marsala wine

1 – 2 tbsp.              sugar

To make lasagna  with the leftovers… Combine the no boil noodle and white sauce as directed below:


8 – 10                   no boil lasagna noodles

2 – 2 1/4 cups       milk

1/4 cup                 flour

5 – 6 tbsp.            butter

16 oz                   shredded mozzarella

1/2 – 3/4 cup        freshly grated parmesan

1/3 tsp                 grated nutmeg

                           salt an pepper to taste


Meal #1  Add all Sausage and Pepper recipe ingredients into a Slow cooker. Cook  3 – 4 hours on HIGH.  

Meal #2  Lasagna using the sausage and pepper leftovers and follow the instructions below: Preheat oven to 350 degrees F.

  1. Cover and refrigerate the leftover sausage and peppers in Meal #1.  Combine these leftovers with the no boil noodles and white sauce following the instructions below.

for  Lasagna (Meal #20

  1. For lasagna: dice the sausage into medium bite sized pieces, set aside.
  2. In a medium saucepan make a white sauce by melting the butter over medium heat, stir in flour and whisk mixture for a few minutes over medium heat.  Add nutmeg to the roux (flour/butter) mixture, stir to combine.
  3. Slowly add the milk, whisking for a few minutes.  If the sauce thickens too much add another 1/4 cup or so of milk and stir to combine. Consistency should be like a light to medium sauce.  Take sauce off heat and set aside.
  4. In a 9″ x 11″ casserole dish, ladle 1/4 cup of the red sauce (from the sausage and peppers) on the bottom of the casserole dish.  Add salt and pepper to taste.
  5. Top with a single layer of no boil lasagnas noodles then another 1/2 the red sauce.
  6. Add half the sliced sausage, 1/2 the white sauce, 1/2 the parmesan and 1/2 the mozzarella… then repeat the layers again.
  7. Bake in a preheated oven for 45 minutes.                                                                                                                                             *   Want more recipes like this?  Check out my cookbook Small Kitchen Big Flavors!