Skillet Lasagna | 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 (14 ounces) tomato pasta sauce (any variety) or Marinara sauce | | 1 | jar (4.5 ounces) sliced mushrooms, drained | | 1/3 | cup shredded mozzarella cheese, if desired | | 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. | |
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