Weeknight Lasagne Toss Recipe - Allrecipes.com
Weeknight Lasagne Toss Recipe
  • READY IN 45 mins

Weeknight Lasagne Toss

Recipe by  

"All the taste of long-cooking lasagne comes through in this quick stove top simmer."

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Brown meat in large saucepan; drain.
  2. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Stir in noodles; cover.
  3. Cook on medium-low heat 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
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  • Special Extra: Stir 1/2 cup ricotta cheese into noodle mixture before sprinkling with shredded cheese.
  • Substitute: Substitute 12 regular lasagne noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 minutes, stirring occasionally.

Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2010

Ok, made this tonight and it was very good. Will be making it again and will change some ingredients. Add spinach or zucchini or mushrooms since I've used these in my baked Lasagnas. Will add more garlic and experiment with different pasta sauces. Will try with Italian sausage too. I like having a way to make lasagna fast and easy like this. Plus in summer no oven to overheat the kitchen.

Most Helpful Critical Review
May 26, 2010

It was just "ok" Nothing really great about it. Wish I would have made something else for dinner.

Jul 20, 2010

Very good! I did change it up a bit because I didn't have no-boil noodles. Boiled the pasta separately, mixed everything together along with some shredded Italian cheese blend and topped with a little mozzarella. Baked at 350 for 20 minutes. Yum. Thanks :)

Mar 02, 2011

I'll make it again but with changes--the dressing is not necessary and actually makes the dish greasy. It is obviously a Kraft sponsored recipe, so they try to get as many of their products as possible in the recipe. A teaspoon of Italian Seasoning adds the necessary flavor without the oil. I didn't have oven ready noodles, used the regular ole lasagna noodles and they were fine. I used shredded mozzerella on top which was yummy! I also used a can of Hunt's Spaghetti sauce and it was fine. I think with adjustments it can be a 5 star. The dressing just doesn't cut it for me.

Oct 20, 2010

Family liked it. I did put ricotta in mix but also reserved some. Put whole recipe in a casserole , and put reserved ricotta on top then added the recipe additional cheese. Placed in the oven @ 350 for about 20 minutes to get the baked bubbly toasty brown of the cheese just like lasagne. A hit. A keeper.

Oct 07, 2010

I have made this a few times always a hit. I have added mushrooms and red pepper and onion very good. Like it better without the ricotta cheese. That is just a personal choice. Very good leftovers!

Mar 30, 2010

This is a great quick and easy crowd-pleaser. Definatly add the ricotta cheese to it, as well i like to add a little more garlic as well as oregano and basil to the sauce. Also, i find a nice touch is to sautee 1/2 an diced onion with the meat.

May 27, 2010

Delicious and easy. I was skeptical at first because my no boil noodles didn't crack in quarters but more like 'shards'...but ultimately worked out. Had to separate noodles as they cooked so they weren't all glued together, was a little scary (and ugly) but as soon as I put the cheese on top to 'hide' the fairly odd looking noodles, it looked fine and tasted great too. I added some chopped pepperoni and extra garlic. I sprinkled some oregano, basil, parm cheese and a drizzle of olive oil on top of the mozzarella. Made it ahead of time due to kids sports schedules and we nuked our own plates as needed.....was even better after it sat for a bit, flavors really developed and 'noodles' had a better consistency. Definitely will make again, any 'add ins' you like will definitely work.


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  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 6.9 g
  • 27%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 1073 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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