This is a recipe that I found from Kraft Foods back when they would send their magazine to you for free in the mail. It is one of my favorite lasagna recipes: not only is it tasty, but it is very easy. As in dump-a-bunch-of-stuff-into-a-pot easy.
1 lb. ground beef
1 jar spaghetti sauce (around 24 oz.)
1 2/3 c. water
1/4 c. Italian dressing
2 green peppers, diced
3 cloves garlic, minced
12 oven-ready lasagna noodles, broken into pieces
1 c. Mozzarella cheese (or other, if desired)
Step 1: Brown the beef. Or, usually I will cook up a bunch of beef ahead of time and freeze it in baggies in one pound portions. Then I microwave to defrost and it makes dinner prep all that much faster.
Step 2: Add the spaghetti sauce, water, Italian dressing, green peppers and garlic. Bring to a boil. I actually typically leave out the green peppers out of personal preference, but added about a half of a green pepper this time because we had one in the fridge. The original recipe calls for 2 whole green peppers.
Step 3: Stir in the noodles and cover. Cook for 10-15 minutes on medium-low heat or until noodles are tender. Stirring occasionally.
Step 4: Remove from heat and add cheese to the top. Recover and allow cheese to melt, about 5 minutes. I used sharp cheddar cheese because that is what we had on hand; both are delicious. I also tend to use maybe 1/2 to 3/4 c. cheese instead. Again, personal preference. The original recipe calls for 1 cup.
Serve up and enjoy! This recipe is a family-pleaser. All three of my kids had seconds. Even my very picky 2-year old.