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Prep Time: 5 Minutes Cook Time: 28 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Stir 1/2 cup ricotta cheese into noodle mixture before sprinkling with shredded cheese. 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 |
Directions:
1. BROWN meat in large (4-qt.) saucepan on medium heat; drain.
2. ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
3. Stir in noodles; reduce heat to medium-low. Cover.
4. COOK, stirring occasionally, 10 to 15 minute or until noodles are tender.
5. Remove from heat.
6. Sprinkle with cheese.
7. Cover; let stand 5 minute or until cheese is melted.
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