Monday, May 23, 2011

Lazy Lasagna Toss

I love lasagna, but then, who doesn't! My mom is kinda famous for hers, so I have a high expectation for anything that calls itself lasagna. While I wouldn't call this my first choice for lasagna, it's a pretty good option when you don't have the time to do it the right way. Hence, Lazy Lasagna Toss!

1 lb ground beef
1-2 green peppers, chopped
3 cloves garlic, minced {I was fresh out, but about a tbsp garlic powder was a good substitute}
1 (26 oz) jar spaghetti sauce
1 2/3 C water
1/4 C zesty Italian dressing
12 oven ready lasagna noodles, broken into quarters {to use regular lasagna noodles, just up the water to 2 cups and plan on needing to cook it a little longer.}
1 Can olives (optional)
1/2-1 C ricotta or cottage cheese (optional)

1 C mozzarella cheese

Brown meat in a large saucepan, drain. Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles and olives; stir. Cover. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Gently stir in cottage cheese. Sprinkle with mozzarella, cover. Let stand 5 minutes or until cheese is melted.

I needed something that could stay warm long enough to take in to meet my hubby for his dinner break, so I made this in the crock pot- the way to go! I browned the meat and put it in the crock pot along with the peppers, garlic, spaghetti sauce, water, and dressing. I let that simmer for about 4 hours on high, then stirred in the lasagna noodles and olives {forgot to add the cottage cheese, but I would next time}. I let that sit for about a half hour for oven ready, hour for regular lasagna noodles. It was still nice and hot and easy to transport! Might do it like that again next time!

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