adapted slightly from kraftfoods.com
1 pound ground beef
2 cups chopped green peppers
1/2 cup sliced mushrooms
1 can diced tomatoes, drained
3 cloves garlic
26 ounces spaghetti sauce
1 2/3 cup water
1/4 cup Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese
Brown meat, drain. Place in large skillet.
Add peppers, mushrooms, tomatoes, garlic, water, spaghetti sauce and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occasionally, 10 to 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.
Makes 4 servings, 2 cups each.
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