“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb lean ground beef
  • 12 green pepper, chopped
  • 12 red pepper, chopped
  • 12 white onion, chopped
  • 2 garlic cloves, minced
  • 1 (700 ml) jar pasta sauce (I use Chunky Tomato with Herbs)
  • 1 23 cups water
  • 14 cup Italian dressing (I use Kraft Zesty Italian)
  • 12 oven-ready lasagna noodles (220 g)
  • 12 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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