Main dishes

Easy Lasagna Skillet

photo by:

kraft

This recipe was so easy and so good. All 3 of my kids enjoyed it and so did I. The flavor was awesome! I will definitley make this again!

posted by

jamm2000

on 5/22/2012

time

prep:

10 min

total:

48 min

servings

total:

6 servings, 1-1/2 cups each

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What You Need

lb. lean ground beef

1/2

cup each chopped green and red peppers

jar (24 oz.) spaghetti sauce

2-1/2

cups water

lasagna noodles, broken

tub (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

Make It

BROWN meat with peppers in deep large nonstick skillet; drain.

STIR in sauce and water. Bring to boil. Stir in noodles; cover. Simmer on medium-low heat 18 to 20 min. or until noodles are tender, stirring occasionally.

ADD cooking creme; swirl with spoon. Remove from heat. Let stand, covered, 3 min.

Kraft Kitchens Tips

Shortcut

Traditional lasagna can take up to 2 hours to prepare. This skillet version takes less than 1 hour.

Substitute

Substitute 3 cups campanelle pasta for the broken lasagna noodles.

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jamm2000

posted:5/22/2012

This recipe was so easy and so good. All 3 of my kids enjoyed it and so did I. The flavor was awesome! I will definitley make this again!

Kxtownsend

posted:5/10/2012

This is the best tasting skillet meal I've ever made. It's almost a easy as on of those box meals and tastes oh so much better. I will make this on a regular basis. YUM!

ksoifer

posted:3/19/2012

My seven year old is my ill critic,if he loves I'll make it again! And this one he LOVED and he asked to make it again tomorrow too so. I know he enjoyed it!

sharon4eats

posted:2/29/2012

love this recipe, thank you. For myself, i cook for our church and family and this recipe is fast, easy, inexpensive and less time-consuming. Send me more easy to fix dishes. So glad i found your site.

a cook

posted:1/18/2012

I made this last night and it tasted great! I had enough to have left overs for lunch for me and my husband today! I will be making this again!

Louise

posted:12/6/2011

This was delicious! The recipe on the tub of cooking creme had 2 cups of water so I did that but 2 1/2 would have been saucier. We only used 1/2 the tub and it had a great flavor. We added it gradually until we got the consistency we liked. I will try some of the other cooking cremes too!

gsmom1609

posted:11/11/2011

Learned this recipe at a "Taste of Home" cooking school. Used italian sausage instead of beef. Also used the Italian Philly because my store didn't have the tomato basil. Will make again!

tedp70

posted:11/10/2011

Quick, easy, and delicious! I used 1/2 pound of italian sausage and 1/2 pound of ground beef

JJury06

posted:10/27/2011

I was looking forward to making this recipe since it seemed simple and fairly quick (which it was). However, it was AWFUL! The cooking cream specified in the recipe greatly overpowered the dish with too much spice and acidity for my family's liking. If I were to make it again I would omit the cooking cream and/or substitute plain ricotta or something similar. Pretty disappointing!

mjmarksberry

posted:10/16/2011

This was a easy recipe.Only 8 points plus for Weight Watcher.Will make again.