As the weather gets cooler, I find myself craving comfort food. I especially like a good lasagna, but I'm not a huge fan of all the time and work that go into the preparation. I found an awesome recipe on the back of the Philadelphia Tomato & Basil Cooking Creme package for Easy Lasagna Skillet and we tried it for dinner tonight. The recipe serves six.
1 lb lean ground beef
1/2 cup each chopped green and red peppers
1 jar (24 oz) spaghetti sauce
2 cups water
12 lasagna noodles (broken
1 tub (10 oz) Philadelphia Tomato & Basil Cooking Creme
Brown the meat with peppers in deep large nonstick skillet; drain.
Stir in sauce and water. Bring to a boil. Stir in noodles; cover. Simmer on medium-low heat 15 minutes or until noodles are tender, stirring occasionally.
Add cooking creme; swirl with spoon. Remove from heat. Let stand, covered 3 minutes.
For my crew of big eaters, I made a few changes. I doubled the ground beef; replaced the peppers with one diced white onion; doubled the spaghetti sauce and water; and used one full 16 oz box of lasagna noodles. Using just one tub of the cooking creme was still sufficient to create a creamy cheesy yummy texture.
This recipe was a hit with the whole family and definitely one we will serve again.