lasagna

A friend wants to know my secret recipe of weekday lasagna. I directed her to Kraft’s Chef to the rescue site with features cat Cora's dishes.

Of course she lost the link, and so here it is. I have changed the recipe to the way I made it.


1 lb. ground meat
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped (add olives, carpers tried with chopped jalapeños & mushrooms)
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water (go easy on the water, I used 1/4 cup only)
1/4 cup Zesty Italian Dressing
12 lasagna noodles (I remember the BelAir cooking demos mention that you can bake with uncooked noodles, otherwise do the routine for the noodles before you start)
1 cup Part-Skim Mozzarella Cheese (Or the 3 cheese mix for a Mexican flavor)

BROWN meat in large (4-qt.) saucepan on medium heat; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
Stir in noodles;
Reduce heat to medium-low.
Cover.

COOK; stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.


Alternatively, start with layering and bake at 375 degrees for 20 minutes.

Traditional lasagna can take up to 2 hours to prepare. This one only takes 28 minutes. You save over 1-1/2 hours!