A simple lasagna skillet dish perfect for busy weekend nights.
Author: Martha | Simple Nourished Living
1poundextra lean ground beef
2green bell peppers, chopped
26ouncesjarred spaghetti sauce
1/4cupfat free zesty Italian dressing
1teaspoonItalian seasoning blend, optional
8oven ready lasagna noodles, broken into small pieces(whole grain if possible)
1cupshredded reduced-fat mozzarella cheese
In a large saucepan or deep skillet, cook the ground beef over medium heat, breaking it up into crumbles, until browned. Drain off any excess fat. (There may not be any if you are using extra lean ground beef.)
Stir in the green peppers, garlic, spaghetti sauce, water, dressing and Italian seasoning blend (if using). Bring mixture to a boil.
Stir in the broken lasagna noodles and cover. Cook on medium-low heat for 10 to 15 min. or until noodles are tender, stirring occasionally.
Remove skillet from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
No Ground Beef? Substitute any ground meat of choice such as ground pork, turkey, chicken or sausage.
No oven ready lasagna noodles? Substitute 8 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2-1/2 cups and cook 30 min., stirring occasionally.
More Veggies for added bulk. Try adding more chopped vegetables to increase the volume for 0 WW SmartPoints. Chopped mushrooms and zucchini and/or spinach would be good. (Add the mushrooms when you cook the ground beef.)
Creamier/Cheesier? Add 1/2 cup reduced-fat ricotta cheese, cottage cheese or cream cheese into the noodle mixture before sprinkling with the mozzarella (be sure to adjust WW Points as necessary)