Weeknight Lasagna Toss

This recipe came from a Kraft magazine I got in the mail. It's really easy, and tastes good too. Changes noted in bold.






























Ingredients

• 1 lb. ground beef
• 2 cups green peppers, about 2 peppers (only used one and it was plenty)
• 3 cloves garlic, finely chopped
• 1 jar (26oz) spaghetti sauce
• 1 2/3 cups water (used about 2 1/3 cups since I added the macaroni)
• 1/4 cup Italian dressing
• 12 oven-ready lasagna noodles, broken into quarters (only had 7, so I added whole wheat elbow macaroni as well)
• 1 cup shredded mozzarella cheese

Preparation

1. Brown meat in large (4qt) saucepan or deep cast iron skillet on medium heat; drain.
2. Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
3. Cook, stirring occasionally, 10 to 15 minutes or until noodles are tender. Remove from heat.
4. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

Makes 4 servings.