Weeknight Lasagna Toss - cooking recipe

Ingredients

1 lb lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 garlic cloves, finely chopped
1 (26 ounce) jar spaghetti sauce
1 2/3 cups water
1/4 cup kraft zesty Italian dressing
12 oven-ready no-boil lasagna noodles, broken into quarters
1 cup kraft shredded low-moisture part-skim mozzarella cheese

Preparation

BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 minute or until noodles are tender.
Remove from heat.
Sprinkle with cheese.
Cover; let stand 5 minute or until cheese is melted.