Weeknight Lasagna Toss
I made this tonight and really enjoyed it. I had all the ingredients in so that was an added bonus. It's from Kraft Foods.
To increase the amount of veggies I added pureed carrots and butternut squash. (Approximately 2 oz each)
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 oz pureed carrots and butternut squash (my own additions)
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
****Kraft Kitchens Tips****
Stir 1/2 cup Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.
Traditional lasagna can take up to 2 hours to prepare. Our version only takes 40 minutes. You save almost 1-1/2 hours!
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.
- Main Dishes, Beef
- North American