Skillet Lasagna
Recipe from Betty Crocker

Lasagna in a skillet? Why not? You can go from cupboard to table in 30 minutes with this quick-fix version of an all-time favorite.



by 3  people


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Servings: 4
Prep Time: 10 mins
Total Time: 30 mins
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Ingredients
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    1   pound 
    lean ground beef
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    1   
    small onion, chopped (1/4 cup)
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    1   
    small green bell pepper, chopped (1/2 cup)
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    1 1/2  cups 
    uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
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    1 1/4  cups 
    water
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    1/4  teaspoon 
    Italian seasoning
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    1   jar 
    tomato pasta sauce (any variety) or Marinara sauce (14 ounces)
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    1   jar 
    sliced mushrooms, drained (4.5 ounces)
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    1/3  cup 
    shredded mozzarella cheese, if desired

Directions
1.
Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
2.
Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.
Nutrition information
Per Serving: cal. (kcal) 430, Fat, total (g) 20, chol. (mg) 65, sat. fat (g) 7, carb. (g) 41, fiber (g) 4, pro. (g) 26, vit. A (IU) 972, vit. C (mg) 17, sodium (mg) 780, calcium (mg) 40, iron (mg) 4, Starch () 3, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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