Easy Lasagna Skillet

Everyone in our house loved this recipe and I feel like that hasn’t happened in a really long time. This was also super, duper easy which was also awesome.

1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
2 1/2 cups water
12 lasagna noodles, broken
1 tub (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme

Brown meat in a deep large nonstick skillet; drain.

Stir in spaghetti 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.

Stir in cooking creme. Remove from heat. Let stand covered for 3 minutes.

What did the family think? Everyone loved this and most of us went back for seconds.

Did I change anything? The original recipe called for some chopped green and red peppers. I left those out. Next time I might add some chopped zucchini or some spinach though. Also, I have a feeling that any sort of macaroni/penne-type noodle would probably work just fine.

Where did this recipe come from? The back of the carton of the tomato and basil cooking creme

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

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