{Weeknight Lasagna Toss}

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 26oz jar 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 mozzarella cheese

Brown meat in a large saucepan; drain. Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a biol. Add noodles; stir. Cover. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.