Weeknight Skillet Lasagna

Easy skillet meal, perfect for a busy weeknight. Serve with salad and garlic bread. This recipe uses oven-ready noodles, for regular noodles, increase water amount to 2 cups and cook for 30 minutes. If you like spinach in your lasagna, you can add 1/2 cup of thawed frozen chopped spinach, with the other veggies.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb lean ground beef
• 1⁄2 green pepper, chopped
• 1⁄2  red pepper, chopped
• 1⁄2  white onion, chopped
• 2  garlic cloves, minced
• 1 (700 ml) jar  pasta sauce (I use Chunky Tomato with Herbs)
• 1 2⁄3 cups water
• 1⁄4 cup  Italian dressing (I use Kraft Zesty Italian)
• 12  oven-ready  lasagna noodles (220 g)
• 1⁄2 cup ricotta cheese
• 1  cup  Italian cheese blend (I use 4 cheese Italiano)

Directions

1. Brown meat and onion in large saucepan; drain fat. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir, cover.
2. Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until noodles are tender. Remove from heat, stir in ricotta cheese, sprinkle with italiano cheese blend; cover for 5 minutes, or until cheese is melted.