Lasagna Toss

Lasagna Toss

1 lb ground beef

2 green peppers, chopped (I'm omitting this)

3 cloves garlic, minced (I just finely chop)

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 shredded low-moisture, part-skim Mozzarella cheese

Brown meat in large saucepan; drain.

Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. 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 minutes or until cheese is melted.

Special extra (I'm planning on doing this part): Stir 1/2 cup Ricotta cheese into noodle mixture before sprinkling with mozzarella.