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Skillet Lasagna Recipe

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This recipe for Skillet Lasagna, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Freeman
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
4 oz. sliced baby portabella mushrooms
1/3 cup diced onions
1/3 cup diced green peppers
1 3/4 cups shredded Italian-blend cheese
1 (26 oz) jar onion/garlic pasta sauce
1 cup water
1 (9 oz) box no-boil lasagna pasta

Directions:
Directions:
1. Crumble ground beef into microwave-safe bowl. Wash hands. Stir in mushrooms, onions, and peppers. Cover and microwave on HIGH 8 minutes, stirring once, or until most of the meat is cooked. Stir in pasta sauce and water until well blended.
2. Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup of the meat sauce, sprinkle 1/4 cup of the cheese over sauce. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining cheese.
3. Cover and cook 3-4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium, simmer 10 minutes or until pasta is tender, most of the liquid is absorbed, and cheese is melted. Serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min prep and cook
Personal Notes:
Personal Notes:
I prefer Ragu Robusto pasta sauce. This is much quicker than traditional oven-baked lasagna and tastes just as great.

Serve with salad and garlic breadsticks.

 

 

 

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