Recipe Background
Time to toss the old recipes for lasagna and welcome the new! Tossed Lasagna basically deconstructs the lasagna by removing the layers. "But what's left?" you might ask. The answer is a beefy, cheesy, rich bowl of pasta with wide lasagna noodles helping to mop up every bite of sauce and savory meat. Mozzarella on top ensures you don't miss out on the melty goodness lasagna provides. It's time to toss the old dinnertime routine in the bin and place Tossed Lasagna on the table instead!
Time to toss the old recipes for lasagna and welcome the new! Tossed Lasagna basically deconstructs the lasagna by removing the layers. "But what's left?" you might ask. The answer is a beefy, cheesy, rich bowl of pasta with wide lasagna noodles helping to mop up every bite of sauce and savory meat. Mozzarella on top ensures you don't miss out on the melty goodness lasagna provides. It's time to toss the old dinnertime routine in the bin and place Tossed Lasagna on the table instead!
Ingredients
- 1 pound lean ground beef
- 1 (24-ounce) jar tomato and basil pasta sauce
- 1 2/3 cups water
- 1/4 cup Italian dressing
- 2 green peppers chopped
- 3 cloves garlic minced
- 12 lasagna noodles oven-ready and each broken into 4 pieces
- 1 cup mozzarella cheese shredded
Directions
- In a large saucepan over medium heat, brown the meat until it is no longer pink, about 5-7 minutes.
- Add the pasta sauce, the water, the Italian dressing, the green peppers, and the garlic to the cooked meat and mix well.
- Bring the pasta sauce mixture to a boil.
- Stir the lasagna noodles into the pasta sauce mixture and cover.
- Cook on medium-low heat, stirring occasionally, until the noodles are tender, about 10-15 minutes.
- Transfer the lasagna mixture away from the heat and sprinkle with the cheese.
- Cover the cheese-covered pasta mixture and let stand until the cheese has melted, about 5 minutes.
- Serve.
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