Skillet Lasagna

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.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  1. Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
  2. Stir 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 7 g,),
  • Cholesterol 65 mg;
  • Sodium 780 mg;
  • Total Carbohydrate 41 g
    • (Dietary Fiber 4 g,
  • Protein 26 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.
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