We really like this! This was from Shar's week.
Weeknight Lasagna Toss
1 lb. Lean ground beef
2 cups chopped green peppers 3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1 2/3 cups water
1/4 cup Kraft zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters 1 cup shredded low-moisture part-skim Mozzarella cheese
Brown meat in large saucepan or deep skillet on medium heat; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.
Cook, stirring occassionally, 10-15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.