Stove-Top Lasagna

Stove-Top Lasagna

An easy skillet-lasagna your family will enjoy. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to give you a head start.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
lb bulk Italian pork sausage
1
medium onion, cut in half, sliced (1/2 cup)
1
jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1
jar (4.5 oz) Green Giant® sliced mushrooms, drained
1
medium green bell pepper, cut into thin bite-size strips
3
cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2 1/2
cups water
1/2
teaspoon Italian seasoning
1
cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
Chopped fresh basil, if desired
  1. In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
  2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
  3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Ground beef can be used for the sausage.
Serve-With
Add garlic toast and a Caesar salad for an easy, tasty dinner in minutes!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 1090mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 4g,
    • Sugars 14g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.