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Weeknight Lasagna Toss

Weeknight Lasagna Toss Recipe

Stir 1/2 cup ricotta cheese into noodle mixture before sprinkling with shredded cheese.
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Prep Time 5 mins
Cook Time 28 mins
Course Main Course
Cuisine Italian
Calories 404.9 kcal

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

Instructions
 

  • 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 minute or until noodles are tender.
  • Remove from heat.
  • Sprinkle with cheese.
  • Cover; let stand 5 minute or until cheese is melted.

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Nutrition

Serving: 403gCalories: 404.9kcalCarbohydrates: 27.7gProtein: 27.3gFat: 20.3gSaturated Fat: 5.9gCholesterol: 73.7mgSodium: 1260.3mgFiber: 2.1gSugar: 20.4g
Keyword < 60 Mins, Cheese, Easy, Kid-Friendly, Meat, One-Dish Meal, Savory
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