Friday, April 12, 2013

Weeknight Lasagna Toss

I will never claim to be a photographer.

But I do claim to be gifted at pleasing my hungry man.

Weeknight Lasagna Toss is one of the ways I do just that.

We don't do much cheese in this house because Derek hates it. No allergies or intolerance to it, just pure hatred. So this dish is perfect! And super easy.

Weeknight Lasagna Toss

- 1 lb ground beef/turkey
- 2 cups chopped green peppers (we do red and green peppers, and onions of course!)
- 3 cloves finely chopped garlic
- 1 jar (26oz) spaghetti sauce (we usually use Hunt's Zesty and Spicy)
- 1/4 cup zesty italian dressing
- Oven-ready lasagna noodles
- 1 cup mozzarella cheese (optional)

1. Brown meat in large saucepan on medium heat. Drain.
2. Add the peppers, garlic, spaghetti sauce, italian dressing, and 1 2/3 cup water.
3. Bring to boil.
4. Stir in 12 oven-ready lasagna noodles broken in quarters.
5. Reduce heat to med-low and cover.
6. Cook, stirring occasionally, until noodles are tender.
7. Sprinkle with mozzarella cheese and let stand til cheese is melted (This step does not happen here, but I definitely dump on some parmesan cheese on my serving!)

Make sure to make the best homemade breadsticks known to man for scooping up excess sauce!

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