Skillet Lasagna

By Jahel

Ingredients

• Nonstick cooking spray
• 8 ounces ground beef
• ¾ cup chopped green or red or yellow sweet pepper
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 23.5 ounce jar light traditional-flavored pasta sauce such as Prego Heart Smart
• 1 cup water
• 2 cups packaged sliced fresh mushrooms
• 3 cups dried wide egg noodles
• ½ cup light ricotta cheese
• 2 tablespoons grated Parmesan or Romano cheese
• ½ teaspoon dried Italian seasoning crushed
• ½ cup shredded part-skim mozzarella cheese (2 oz.)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Cook beef, sweet pepper, onion, and garlic until meat is browned; stirring to break up meat as it cooks. Drain off any fat. Stir in pasta sauce and water. Bring to boiling. Add mushrooms and uncooked noodles; stir to separate noodles. Return to boiling; reduce heat. Cover and gently boil about 10 minutes or until pasta is tender, stirring occasionally.

Step 2

Meanwhile, in a bowl stir together ricotta, Parmesan, and Italian seasoning. Drop cheese mixture by spoonfuls into 10 small mounds (about 1 tablespoon each) on top pasta mixture in skillet. Sprinkle each mound with mozzarella. Reduce heat to low. Cook, covered, 4 to 5 minutes or until cheese mixture is heated and mozzarella is melted. Serve immediately.