Weeknight Lasagna Toss

Weeknight Lasagna Toss (modified from Kraftfoods.com)

Or as Matt likes to call it Lasagna Quick. His first comment was "Does this mean I get to eat lasagna more often?" And yes it does, this is a quick version of the old classic. It does have one problem as you can see it is not as pretty as regular lasagna (some of this has to do with my mad photography skills), but the taste is just right!

1 lb. lean ground turkey
1 green peppers, chopped

1 onion, chopped
3 cloves garlic, minced
1 and 1/2 jar (26 oz.) spaghetti sauce ( I like it saucy if you don't go with 1 jar!)
1-2/3 cups water
1/4 cup Northern Italian Light Dressing (or any other Italian dressing)

1 handful of chopped fresh basil (optional)

10 oven-ready lasagna noodles, broken into quarters

1-2 cups of ricotta or cottage cheese (depends on how much you like)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Brown meat, garlic, peppers and onions in large saucepan; drain.
2. Add spaghetti sauce, water, basil, and dressing; bring to boil. Stir in noodles; cover.
3. Cook on medium-low heat 20 to 25 min. or until noodles are tender, stirring occasionally (otherwise the noodles will stick together).

4. Add ricotta or fat free cottage cheese (for lower fat). Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Substitute 10 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook approximately 40 min., stirring occasionally.