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 Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup Shredded 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.
***And, if you didn't read the recipe close enough and bought regular lasagna noodles instead of the oven-ready ones, {like I did...oops!} just do this...
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.
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