Comida Kraft
Recipe Box

Weeknight Lasagna Toss

No referer *
Prep Time
35
min.
Total Time
35
min.
Servings

8 servings, 1 cup each

Watch this quick video to discover the easy way to make a delicious, weeknight-quick lasagna toss—all in one skillet.

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What You Need

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Make It

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  • Brown meat in large saucepan; drain.
  • Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
  • Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Special Extra

Stir 1/2 cup POLLY-O Original Ricotta Cheese into noodle mixture before sprinkling with the mozzarella cheese.

Shortcut

Traditional lasagna can take up to 2 hours to prepare. Our version only takes 35 minutes. You save almost 1-1/2 hours!

Variation

Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 330
Total fat 11g
Saturated fat 3.5g
Cholesterol 45mg
Sodium 500mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 9g
Protein 20g
% Daily Value
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I make this at least twice/month and we love it. I make this at least twice/month and we love it. It will keep for a week in the refrigerator and makes for a quick lunch for the kids. You can substitute 8 oz of any short cut regular pasta (I've used macaroni, penne, bow tie, rotini), using the 2 cups of water and cooking 30 minutes. It turns out perfect every time and I don't need to worry about buying the "oven ready" lasagna noodles. Just use whatever pasta you have in your pantry and it works! I will sometimes add extra veggies and the kids never know. I will also add a 1/2 cup or so of pureed baby veggies (homemade or store bought) or chopped fresh baby spinach and it is a great way to get in those extra vegies. Try it!
Date published: 2010-10-05
Rated 4 out of 5 by from This was very good, but I used 1/2 pound of bulk italian sausage and 1/2 pound of beef instead of... This was very good, but I used 1/2 pound of bulk italian sausage and 1/2 pound of beef instead of all ground beef. I'm glad I did because the sausage gave it a lot more flavor; the beef by itself was rather bland. I also added the ricotta cheese which made it creamy and much more lasagna-like. The noodles cooked up perfectly. We were reminded of baked ziti, only this was much easier because you don't have to cook the pasta separately. Not the best I've ever had (real lasagna is WAY better!) but definitely a keeper for a busy weeknight which was exactly what I was looking for.
Date published: 2009-03-17
Rated 5 out of 5 by from My family and I loved this recipe. My family and I loved this recipe. To make it look and taste more like traditional lasagna , I made the lasagna as shown in the recipe. I then spooned half of it into a baking pan, put in a layer of ricotta cheese mixed with egg, parmesian cheese, and spices, and then placed the rest of the lasagna mix on top. I then spread mozzarella cheese on top and baked it for about 20 minutes. My family thought I spent the usual hour and half making this...the noodles even seems to line up nicely in the pan!
Date published: 2006-11-10
Rated 5 out of 5 by from Love this with garlic bread! Love this with garlic bread! I use reg lasagna noodles and it turns out great. Make sure to break the noodles up in very small pieces, especially if you have little ones because you'll have to cut them up smaller anyway! I cook the meat with extra garlic, italian seasoning, and a little beer for flavor. I'd imagine it would be pretty bland if I didn't. I don't use green peppers and we sprinkle the cheese into our individual services, so the leftovers keep well. Everyone loves this in my house and it's sooo easy to fix!
Date published: 2010-06-23
Rated 5 out of 5 by from Wow -- This was a very quick and easy recipe for weeknight cooking. Wow -- This was a very quick and easy recipe for weeknight cooking. I absolutely hade bell peppers, so I did omit them and may try making the next batch with some mushrooms. I added the optional ricotta. It was a very nice, tasty dish with little effort. I think it makes way more than 4 servings though! I also used 15 Barilla no-boil lasanga noodles and increased the water to 1 3/4 cups to accommodate the extra noodles. The box had 15 noodles and I didn't want to bother to save 3 noodles so I tossed them all in!
Date published: 2009-04-16
Rated 4 out of 5 by from My husband and I had this last night for dinner. My husband and I had this last night for dinner. It was very good! I used green and red bell pepper since I didn't have enough of the green on hand. I also didn't have mozzarella cheese, so I used the Mexican 4 cheese blend that was mild. It added a little spice to it which we both liked a lot! Oh and I made sure to season the beef really well since I was using a traditional marinara sauce. I would probably use hot italian sausage next time, that would be good in here. We are definitely making this again!
Date published: 2006-12-12
Rated 4 out of 5 by from Made this in a pinch last night. Made this in a pinch last night. Didn't have peppers or mozzarella, but used garden veggie sauce I had on hand & Colby Jack cheese. I also used ground turkey (my substitute for anything with ground beef). It was very good. Everyone wants me to make it again. I was a little weary about the Italian dressing but tried it anyways (I used Kraft Roasted Red Pepper Italian) and glad I did. My 7 year old asked me to make this for dinner again tonight he liked it so much. Definitely going into our regular mix of dinners!
Date published: 2011-01-11
Rated 3 out of 5 by from I tasted and tweaked the sauce,and used sausage instead of burger(no place for burger in real... I tasted and tweaked the sauce,and used sausage instead of burger(no place for burger in real zania--sausage only, pullleeeze!!) Was okay. I used real zania noodles, not "oven ready", came out fine, cooked til tender, didn't time it, tenderness was just right though. and I probably DOUBLED the noodles called for cuz so many commments said too saucy. It wasn't too saucy then.. Probably woulda been better if I'd had ricotta to throw in. Was a clever recipe tho, and a LOT easier than real zania!!
Date published: 2007-11-30
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