Slice off the tops of each pepper and set it aside. Remove membranes and seeds from each pepper. Place the empty cleaned peppers in an 8x8 baking dish and bake on the center rack of a 350℉ preheated oven for 20 minutes.
While peppers are baking, brown the sausage in a skillet on the stove top along with the diced onions. When onions are are translucent and sausage is nearly cooked through, add the garlic and tomato sauce. Continue cooking about 5 minutes, until sausage is completely browned.
While sausage mixture is cooking, combine ricotta cheese, egg, and parmesan to a medium sized bowl. Whisk together until well combined. Set aside.
Boil your lasagna noodles to al dente, using the package directions, then cut each noodle into 4 equal pieces.
Remove softened peppers from the oven and drain off any liquid.
Layer each pepper as follows: 4 tablespoons of sauce, 1 noodle piece, 4 tablespoons of ricotta cheese, 1 noodle piece. Repeat until you've used 4 noodle pieces total per pepper. Finish with mozzarella cheese on top.
Return to oven and bake on the center rack of a 350℉ preheated oven for 20 - 25 minutes or until the cheese is melted and bubbly. Allow to set 5 - 7 minutes before enjoying.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.