Weeknight Lasagna Toss

• 1 lb. lean ground beef
• 1 jar (24 oz.) spaghetti sauce
• 1-2/3 cups water
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 green peppers, chopped
• 3 cloves garlic, minced
• 12 oven-ready lasagna noodle, broken into quarters
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Make It
2. BROWN meat in large saucepan; drain.
3. ADD next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
4. 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.
5. Kraft Kitchens Tips
6. Special Extra
7. Stir 1/2 cup POLLY-O Original Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.
8. Shortcut
9. Traditional lasagna can take up to 2 hours to prepare. Our version only takes 40 minutes. You save almost 1-1/2 hours!
10. Substitute
11. 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.

lean ground beef, spaghetti sauce, water, italian dressing, green peppers, garlic, lasagna noodle, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/weeknight-lasagna-toss-50152670 (may not work)