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Sunday, April 5, 2009

Weeknight Lasagna Toss

I've had about 4 leftover lasagna noodles waiting to be used up for awhile now. I found this in the newest edition of Food & Family magazine and decided this would be the best way to use them up. Since I only had 4 noodles, I used up some rigatoni noodles to replace the rest of the lasagna noodles and it worked out perfectly. It does look very similar to the Tomato and Sausage Rigatoni I made recently, but there are a few flavor differences between the two.

Weeknight Lasagna Toss
Adapted from

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
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 KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

meat in large saucepan; drain.

Add peppers, garlic, spaghetti sauce, water and dressing; 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.

*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.

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