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Weeknight Lasagna Toss Recipe

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This recipe for Weeknight Lasagna Toss, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katrina Pandiscia
Added: Saturday, March 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
2 c. chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1 2/3 c. water
1/4 c. Italian dressing
12 oven-ready (no-boil) lasagna noodles, broken into quarters*
1 c. shredded mozzarella cheese
*Substitute: Use 12 regular lasagna noodles, broken into small pieces. Increase water to 2 c. and cook 30 minutes, stirring occasionally.

Directions:
Directions:
Brown meat in large (4 quart) saucepan or deep cast iron skillet on medium heat; drain. Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low, cover and cook, stirring occasionally 10 to 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese, cover; let stand 5 minutes or until cheese is melted.
Makes 4 servings.

 

 

 

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