Weeknight Lasagna Toss by Jen

Posted by carsimulator on Thursday, April 19, 2012

from: Kraftfoods.com (4 servings, 2 cup each - I did this recipe 1 1/2 times for our group)

Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Italian Dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodle, broken into quarters
1 cup shredded Mozzarella Cheese

Assembly:
Brown meat in large saucepan; drain.
Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Note: 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.

To Freeze:
Prepare meat mixture and pour into ziploc bag. Make sure you add 2 cups of water if you use regular lasagna noodles. In another 2 ziploc bags, place broken lasagna noodles and cheese.

Serving Day:
Thaw, pour bag of meat mixture into a large skillet. Bring to boil. Stir in noodle pieces; cover. May need to add 1 more cup of water if skillet is too dry. Cook on medium-low heat 30 mins or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.