Weeknight Lasagna Toss

8 ingredients
7 steps

Ingredients

  • 1 lb lean ground beef
  • 2 cups chopped green peppers (about 2 peppers)
  • 3 garlic cloves, finely chopped
  • 1 (26 ounce) jar spaghetti sauce
  • 1 2/3 cups water
  • 1/4 cup kraft zesty Italian dressing
  • 12 oven-ready no-boil lasagna noodles, broken into quarters
  • 1 cup kraft shredded low-moisture part-skim mozzarella cheese

Directions

  1. 1
    BROWN meat in large (4-qt.) saucepan on medium heat; drain.
  2. 2
    ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
  3. 3
    Stir in noodles; reduce heat to medium-low. Cover.
  4. 4
    COOK, stirring occasionally, 10 to 15 minute or until noodles are tender.
  5. 5
    Remove from heat.
  6. 6
    Sprinkle with cheese.
  7. 7
    Cover; let stand 5 minute or until cheese is melted.

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