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Weeknight Lasagna Recipe

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

elizabeth philips
Added: Saturday, November 8, 2008


1 lb. lean ground beef

2 cups chopped green peppers (about 2 peppers)

3 cloves garlic, finely chopped

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 (4-qt.) saucepan on medium heat; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. 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.

Traditional lasagna can take up to 2 hours to prepare. Our version only takes 28 minutes. You save over 1-1/2 hours!

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

Number Of Servings:
Number Of Servings:
4 servings / 2 cups
Preparation Time:
Preparation Time:
5 min / cooking time: 28min




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