Lasagna Toss

Brenda Brown


Have no idea where I got this one.So easy & fast to make on a weeknight.


★★★★★ 1 vote

4-2 cup servings
20 Min
20 Min


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  • 1 lb
    lean ground beef
  • 1 jar(s)
    (24oz.)spaghetti sauce,i use hunts garden veg.
  • 1 2/3 c
  • 1/4 c
    zesty italian dressing
  • 2
    chopped gr. peppers
  • 1-3 clove
    minced garlic
  • 1 c
    shredded mozzarella cheese
  • 12
    oven-ready lasagna noodles,broken into quarters.

How to Make Lasagna Toss


  1. BROWN meat in a large saucepan;drain.
  2. ADD next 5 ingredients;mix well.Bring to boil.Stir in noodles;cover
  3. Cook on med.-low heat 10 to 15 min.or until noodles are tender,stirring occasionally.Remove from heat.
  4. Sprinkle wiyh cheese;cover.Let stand 5 min.or until cheese is melted.
  5. TIP:If not watching your weight,stir 1/2 cup Ricotta cheese into noodle mixture before adding mozzerella cheese.
  6. SUBSTITUTE:Regular lasagna noodles,broken in sm. pieces,but increase water to 2 cups and cook 30 min.

Printable Recipe Card

About Lasagna Toss

Course/Dish: Beef
Regional Style: Italian
Other Tag: Quick & Easy

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