Easy Lasagna Skillet Recipe

What You Need

1

lb. lean ground beef

1/2

cup each chopped green and red peppers

1

jar (24 oz.) spaghetti sauce

2-1/2

cups water

12

lasagna noodles, broken

1

tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme

Make It

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

STIR in sauce and water. Bring to boil. Add noodles; stir. 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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Thayes2891

posted:4/9/2013

It was pretty good. I don't think it was bland. I used italian and creole seasoning and garlic salt to season the meat.

d_hargreaves

posted:9/10/2012

This was so fantastic and easy to make that even my picky husband was raving about it and prepared it! We used the 1/3 less fat italian herb cooking creme to cut calories and i liked the taste better than the tomato basil cooking creme. This is now in our extensive rotation.

a cook

posted:9/4/2012

Made this for supper tonight. I added onion and mushrooms and substituted cottage cheese for the cooking creme. The whole family liked it. I will make this again.

pikboca

posted:9/1/2012

I made this last evening - with substitutions as well as additions. Instead of lasagna noodles, I used small shells (held the sauce beautifully). I added mushrooms, onions, garlic and black pepper. My husband absolutely loved this dish. Certainly will make it again.

juiletneko

posted:7/21/2012

This was delicous. Tho it could use a little extra basil. Next time I am thinking of adding broccoli or spinach to give it some green. All over tasty.

a cook

posted:7/19/2012

This was very flavorful! My husband liked it a lot, and he usually complains that things are too bland. My 11-year-old, however, said it was too spicy and more like Mexican food than Italian.

biggreyoldman

posted:7/17/2012

After trying other cooking creams with good results, tried this recipe. It was "very diappointing". Texture was mushy, and no flavor. If there was basil in it it was lost in the mush. I will not make it again.

AbigailElizabeth

posted:7/9/2012

This turned out fantastic!!! I used a generic tomato basic marinara, low fat savory cream cooking creme and penne. Easy & delicious! Will for sure make again :)

a cook