Recipe from Philadelphia Cooking Cream
1 1/2 cups each
1 pound lean ground beef
1/2 cup each chopped green and red peppers
1 24 ounce jar spaghetti sauce
2 1/2 cups water
12 lasagna noodles, broken
1 10 ounce tub PHILADELPHIA Tomato & Basil Cooking Creme
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.
Traditional lasagna can take up to 2 hours to prepare. This skillet version takes less than 1 hour.
Per Serving: cal. (kcal) 300, Fat, total (g) 11, chol. (mg) 50, sat. fat (g) 5, carb. (g) 31, fiber (g) 3, sugar (g) 7, pro. (g) 18, vit. A (IU) 972, vit. C (mg) 18, sodium (mg) 660, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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