- 6
Ingredients
- l lb. lean ground beef
- 4 oz. fresh presliced baby portabellas
- 1/3 cup fresh prediced onions
- 1/3 cup fresh prediced bell peppers
- 1 24 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
Crumble ground beef into microwave-safe bowl (wash shands). Stir in mushrooms, onions, and peppers, then cover; microwave on HIGH 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.
Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle 1/4 cup cheese over spinach. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining 1 cup cheese.
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 liquid is absorbed and cheese is melted. Serve.