One Pot Skinny Skillet Lasagna

By Sharon T

For camping brown beef, onion and garlic, cool and place in plastic bag adding bell pepper. Then place pasta sauce, ketchup, basil and basil. place pasta in a bag and the shredded cheese in and additional bag. Now place all of your bags in a bag big enough to hold everything include instructions. You now have a your entree all ready to finish.

Ingredients

• 1 lb extra-lean (at least 93%) ground beef
• 1 small onion, chopped (1/3 cup)
• 2 cloves garlic, finely chopped
• 1 jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
• 1 1/2 cups water
• 1 tablespoon ketchup
• 3 cups (6 oz) uncooked mini-lasagna noodles (mafalda)
• 1/2 cup chopped green bell pepper
• 1 teaspoon dried basil leaves
• 1 cup shredded reduced-fat Italian cheese blend (4 oz)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2
Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally. Sprinkle with cheese.
Serving Size: 1 Serving

Calories 330, Total Fat 8g, Sat Fat 3.5g, Cholesterol 50mg, Sodium 530mg, Carbs 38g, Fiber 4g, Sugars 7g,
Protein 27g