Weeknight Lasagna Toss

Don't really like the name of this one. It should be like "Lazy Lasagna" or something. Because what if you want to make it on a weekend? Anyway this is from Kraft Food & Family Spring 2009. It was pretty easy, tasted quite good, too.

Weeknight Lasagna Toss
1 lb lean ground beef
2 green peppers, chopped (I left these out. Regular readers know why. Even if I was going to put them in, 2 entire green peppers seems a bit much...)
3 cloves garlic, minced
1 jar (26 oz) spaghetti sauce
1 2/3 cup water
1/4 cup zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters (the bottom of the recipe says that you can use regular lasagna noodles, broken in bite size pieces, and increase water to 2 cups)
1 cup shredded mozarella cheese

Brown meat in large saucepan; drain. Stir in peppers, garlic, spaghetti sauce, water, and dressing; bring to boil. Add noodles; stir. Cover. Cook on med-low heat 10-15 minutes (if you're using regular lasagna noodles, increase cook time to 30 minutes) or until noodles are tender, stirring occasionally. Remove from heat; sprinkle with cheese. Cover. Let stand 5 minutes or until cheese is melted.

We had this with garlic bread. Sam didn't like the garlic bread but did like the lasagna. Emma ate it without having to be reminded to eat 100 times. We didn't even attempt with Nathan, he just had yogurt and a cereal bar. Steve liked it, and so did I. It was quite good, and we had 2 servings left over that we can use for lunches next week. So I would call this a keeper.