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Old 05-17-2009, 08:33 AM
Sandy1970's Avatar
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Join Date: Jul 2006
Location: Land of the Free
Posts: 657
Weekend Lasagna Toss

1 pound lean ground beef
2 green peppers
3 cloves minced garlic
1 jar (26 oz.) Spaghetti sauce
1 2/3 cups water
1/4 cup Zesty Italian dressing
12 oven-ready lasagna noodles,broken into quarters
1 cup shredded Low-moisture Part-skim Mozzerella Cheese
Brown meat in large saucepan;drain. Stir in peppers,garlic,spaghetti sause, water and dressing;bring to a boil. Add noodles;stir. Cover. Cook on medium-low heat 10-15 minutes or til noodles are tender,stirring occasionally. Remove from heat. Sprinkle with cheese;cover. Let stand 5 minutes or til cheese is melted.
SUBSTITUTE: Substitute 12 regular lasagna noodles,broken into small pieces,for the oven-ready noodles. Increase water to 2 cups and cook 30 minutes,stirring occasionally. SPECIAL EXTRA: Stir 1/2 cup Ricotta Cheese into noodle mixture before sprinkling with Mozzerella.
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Old 01-18-2014, 02:47 PM
seleach's Avatar
Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
Thumbs up This recipe has won a Blue Ribbon

Happy6 has given this recipe a Blue Ribbon.

Congrats Sandy!!

Thank you Caroline for being a recipe tester and testing this recipe.
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Old 01-18-2014, 06:15 PM
HAPPY6's Avatar
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Join Date: Aug 2006
Location: Hidden under a seashell
Posts: 68,209
Good meal on a cold day and easy to make. I doubled the recipe and use my homemade sauce.I served this dish with cheesy garlic bread. My whole family enjoyed this meal.
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