Quick'n Zesty Lasagna Skillet

Name: Quick'n Zesty Lasagna Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb ground beef; 1 green bell pepper, chopped; 3 garlic cloves, minced; 1 small onion, chopped; 1 (26 ounce) jar spaghetti sauce; 1/4 cup Italian dressing (I use Kraft Zesty Italian); 8 ounces ricotta cheese; 1 2/3 cups water; 12 no-boil lasagna noodles, broken into quarters; 1 cup mozzarella cheese, shredded

Submitted by KPD123

"Now you can have lasagna on a weeknight & have dinner on the table in under 30 minutes! Add a salad + garlic bread & dinner is served! Enjoy! ***I have now made some changes to this delicious recipe over the years... I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've totally eliminated the ricotta and now add dollops of a garlic and herb cream cheese spread on the top, then kind of swirl it in to the mixture lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese."

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photo by KPD123

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 lb ground beef
1 green bell pepper, chopped
3 garlic cloves, minced
1 small onion, chopped
1 (26 ounce) jar spaghetti sauce
¹⁄₄ cup Italian dressing (I use Kraft Zesty Italian)
8 ounces ricotta cheese
1 ²⁄₃ cups water
12 no-boil lasagna noodles, broken into quarters
1 cup mozzarella cheese, shredded

directions

In a large skillet, brown meat with garlic, onion and bell pepper over medium heat until meat is browned. Drain if you need.
Add spaghetti sauce, water and dressing. Bring to a boil.
Stir in noodles, pushing them down and submerging them in the sauce. Bring back up to a simmer. Cover and reduce heat to medium-low. Cook 15-20 minutes, or until noodles are tender, stirring occasionally.
Fold in ricotta and mozzarella. Let cheeses melt and then SERVE!
***I have now made some changes to this delicious recipe over the years -- I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've actually totally eliminated the ricotta and just add dollops of a garlic and herb cream cheese spread over the top, then kind of swirl it in lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese.

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Reviews

This was really good and SO easy to throw together. I did not use the lasagna noodles however, i boiled up some small pasta and added it to the sauce after I had mixed all the other ingredients (except cheeses) and it was just a tad bit watery, If you use a different pasta than what it calls for I reccommend reducing the water by 1/2 a cup or so. I also added double the cheese and extra salt and pepper. This was a great and easy dish, perfect for those nights when you just really don't feel like cooking but want a home cooked meal. Thanks for the keeper KPD!

KLBoyle