Thursday, April 2, 2009

Easy Skillet Lasagna

1 lb. lean ground beef
1 green pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
10-15 mushrooms, sliced
1 jar (26 oz.) spaghetti sauce
2/3 cups water
12 oven-ready lasagna noodles, broken into quarters **
1 cup shredded Mozzarella Cheese
1 tbsp. Italian Seasoning
1 tbsp olive oil, to keep noodles from sticking
Salt/Pepper to taste

**if substituting regular lasagna noodles, break them into small pieces, increase water to 2 cups, and cook for 30 minutes, stirring occasionally.

Brown meat, onions, mushrooms, and peppers in large saucepan; drain.
Add garlic, spaghetti sauce, and water; bring to boil.
Stir in noodles; cover.
Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Add seasonings if desired. Once most of the water is gone, add the olive oil, to keep the noodles from sticking, if necessary.
Remove from heat.
Sprinkle with cheese; cover.
Let stand 5 min. or until cheese is melted.

My review: 2 thumbs way up. Very simple for a weekday night when you're in a rush or don't feel like cooking. ALl the taste of lasagna without all the fuss. This may replace spaghetti on my easy list...