Weeknight Lasagna Toss

From: http://www.kraftfoods.com/

Prep Time:5 min
Total Time:28 min
Makes:4 servings, 2 cups each

1 lb. lean 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 KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

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

Kraft Kitchens Tips
Jazz It Up
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Substitute
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.

I made this on Friday night and it was pretty good. It tasted like lasagna without all the work. I left out the the green peppers and added a little extra shredded Mozzarella Cheese. This makes a big pan of lasagna, and I would say serves 5-6 not 4 people. I bought regular lasagna noodles and just added the extra water and cooked a little longer. I think adding the Ricotta Cheese would also be good.

Enjoy!
-Michelle