Skillet Lasagna
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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.
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped (1/4 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
- 1 1/4 cups water
- 1/4 teaspoon Italian seasoning
- 1 jar tomato pasta sauce (any variety) or Marinara sauce (14 ounces)
- 1 jar sliced mushrooms, drained (4.5 ounces)
- 1/3 cup shredded mozzarella cheese, if desired
- Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
- 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.
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