Wednesday, May 20, 2009

Weeknight Lasagna Toss

This came from a kraft Food and Family Magazine

1 lb ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic (finely chopped)
1 jar (26 oz) spaghetti sauce
1 2/3 cups water
1/4 cup Zesty Italian dressing
12 oven ready lasagna noodles, broken into quarters
1 cup shredded low moisture part skim mozzarella cheese

Brow meat in large saucepan on medium heat; drain.

Add peppers, garlic, spaghetti sauce, water and dressing. Bring to a boil. Stir in noodles; reduce heat to medium low, and cover.

Cook, stirring occasionally, 10-15 minutes or until noodles are tender. remove from heat. Sprinkle with cheese. Cover; let stand 5 min or until cheese is melted. Makes 4 servings 2 cups each.

(This turned out really good. It was really fast, easy and I didn't have to turn the oven on.)