Skillet Lasagna Florentine Recipe

4

Ingredients

1 pound lean ground beef, 7% fat
4 oz pre-sliced baby portabella mushrooms
1/3 cup pre-diced green bell peppers
1/3 cup pre-diced onions
1 (26-oz) jar onion/garlic pasta sauce
1 cup water
1 (9-oz) box no-boil lasagna pasta
3 cups fresh baby spinach leaves
1 3/4 cups shredded
Italian-blend cheese

Preparation

Step 1

1. Crumble ground beef into pan or skillet. Stir in mushrooms, onions and peppers. Cook until meat is no longer pink. Stir in pasta sauce and water untill 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, arrange 1 cup of the spinach leaves over sauce, and sprinkle 1/4 cup of the cheese over spinach. Repeat layer 2 more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with reamaining 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.