Weeknight Skillet Lasagna |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Easy skillet meal, perfect for a busy weeknight. Serve with salad and garlic bread. This recipe uses oven-ready noodles, for regular noodles, increase water amount to 2 cups and cook for 30 minutes. If you like spinach in your lasagna, you can add 1/2 cup of thawed frozen chopped spinach, with the other veggies. Ingredients:
1 lb lean ground beef |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
1/2 white onion, chopped |
2 garlic cloves, minced |
1 (700 ml) jar pasta sauce (i use chunky tomato with herbs) |
1 2/3 cups water |
1/4 cup italian dressing (i use kraft zesty italian) |
12 oven-ready lasagna noodles (220 g) |
1/2 cup ricotta cheese |
1 cup italian cheese blend (i use 4 cheese italiano) |
Directions:
1. Brown meat and onion in large saucepan; drain fat. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir, cover.
2. Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until noodles are tender. Remove from heat, stir in ricotta cheese, sprinkle with italiano cheese blend; cover for 5 minutes, or until cheese is melted.
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