1lb. lean ground beef
2 green peppers, chopped (I used 1 pepper very finely diced)
3 cloves garlic, minced (I used 1 tsp garlic powder)
26 oz. jar spaghetti sauce
1-2/3 cups water
1/4 cup zesty italian dressing
10-12 oven-ready lasagna noodle, broken into quarters
1 cup shredded mozzarella cheese (I used colby jack)
Brown meat in large saucepan; drain.
Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to boil. 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.
Extra: Stir in 1/2 cup ricotta cheese into noodle mixture before sprinkling with cheese.
Can use regular lasagna noodles if you increase the water to 2 cups and cook 30 minutes, stirring occasionally.