Skillet Lasagna

Lasagna in a skillet? Why not? You can go from cupboard to table in 30 minutes with this quick-fix version of an all-time favorite.

Skillet Lasagna

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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10 minutes

30 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 430
  • 20g
    (Saturated Fat 7g)
  • 65mg
  • 780mg
  • 41g
    (Dietary Fiber 4g)
  • 26g
  • Percent Daily Value*
  • 20%
  • 28%
  • 4%
  • 20%
  • Exchanges
  • 2 1/2
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    Break up lasagna noodles or use pieces that are already broken instead of the mafalda pasta in this savory weeknight favorite.

  • Variation

    If you're out of mozzarella but still want a cheesy experience, you can use shredded Parmesan, Asiago or Monterey Jack cheese instead.

Ingredients

  • 1  pound lean ground beef
  • 1  small onion, chopped (1/4 cup)
  • 1  small green bell pepper, chopped (1/2 cup)
  • 1 1/2  cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
  • 1 1/4  cups water
  • 1/4  teaspoon Italian seasoning
  • 1  jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
  • 1  jar (4.5 ounces) sliced mushrooms, drained
  • 1/3  cup shredded mozzarella cheese, if desired

Directions

  1. 1Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
  2. 2Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.

Categories: Course, Main Dishes, Beef, Pasta, Cuisine, Comfort Foods, Italian, Ingredient, Beef, Pasta

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chefjlv
chefjlv said:

Made this and we loved it. Even for left-overs it was great. Side salad and this, dinner was easy and not expensive.

6/11/2010 11:45:57 AM

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