Recipe Monday

Today's recipe is Weeknight Lasagna Toss. I found this recipe a few years ago in a kraft Food & Family magazine I use to get. Curbris loves lasagna so I knew I had to give this recipe a try because it is quicker than making a whole lasagna. This recipe is now a family favorite and I make it often. I added 1 onion chopped to the recipe and only use 1 green pepper instead of 2. I also use regular lasagna noddles and below the recipe you will find what to do if using regular noddles.

Weeknight Lasagna Toss

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

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.

Special Extra
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.