Quick'N Zesty Lasagna Skillet - cooking recipe

Ingredients

1 lb ground beef
1 green bell pepper, chopped
3 garlic cloves, minced
1 small onion, chopped
1 (26 ounce) jar spaghetti sauce
1/4 cup Italian dressing (I use Kraft Zesty Italian)
8 ounces ricotta cheese
1 2/3 cups water
12 no-boil lasagna noodles, broken into quarters
1 cup mozzarella cheese, shredded

Preparation

In a large skillet, brown meat with garlic, onion and bell pepper over medium heat until meat is browned. Drain if you need.
Add spaghetti sauce, water and dressing. Bring to a boil.
Stir in noodles, pushing them down and submerging them in the sauce. Bring back up to a simmer. Cover and reduce heat to medium-low. Cook 15-20 minutes, or until noodles are tender, stirring occasionally.
Fold in ricotta and mozzarella. Let cheeses melt and then SERVE!
***I have now made some changes to this delicious recipe over the years -- I normally use half a pound of ground beef and half a pound of hot Italian sausage. I've actually totally eliminated the ricotta and just add dollops of a garlic and herb cream cheese spread over the top, then kind of swirl it in lightly so it stays creamy. Then I top the skillet at the very end with slices of fresh mozzarella instead of the shredded stuff in a bag and a fresh basil chiffonade. I cover it with a lid for a few minutes to melt the cheese.