Sunday, March 22, 2009

Lasagna Toss

Serves: 4

1 lb. ground beef
1/2 c. green pepper, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
2 c. water
1/4 c. Italian dressing
12 lasagna noodles, broken into pieces
1/2 c. ricotta cheese
1 c. Mozzarella cheese, shredded

Brown meat in large skillet; drain. Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. Cover and cook on medium-low heat for 30 minutes or until noodles are tender. Remove from heat. Stir in ricotta cheese and top with mozzarella cheese. Cover and let stand for 5 minutes or until cheese is melted.

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Tips: This was a fun easy way to enjoy "lasagna" without all the fuss. As you break up the noodles, start about 2 inches down from the top. The noodles will break into all different size pieces as you go. If you keep string cheese on hand, you can substitute 2 pieces of string cheese for the shredded Mozzarella cheese. Just make the strings nice and thin. I also shared this recipe at Diary of a Stay-at-Home Mom's Cooking Thursday.

Recipe adapted from Kraft Food & Family, Spring 2009


Jennifer, The Lady Riposter said...

I've tried this before. It's pretty good! I left out the green pepper because I don't like them. Next time I would use a little less ricotta and a little more Mozzarella because that's just how I like it. :)

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