beef and mushroom skillet lasagna
Everyone loves this less fuss Lasagna. It's all there, just less time to put it all together. Of course you can use any mushrooms that you have on hand or prefer.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper - or more
- 1/2 pound cremini mushrooms, diced
- 1 red bell pepper, diced
- 2 1/2 cups tomato sauce
- 1 1/2 cups water
- 12 oven-ready lasagna noodles, broken into smaller pieces
- 1/3 cup grated parmesan cheese
- 2 tablespoons finely chopped fresh parsley
How To Make beef and mushroom skillet lasagna
-
Step 1In large oven-proof skillet, heat oil on medium-high heat. Brown beef with salt and pepper, 6 to 8 min. Stir in mushrooms and red pepper. Cook 6 to 8 min., or until vegetables start to soften.
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Step 2Mix in tomato sauce and 1 1/2 cups water. Bring to a boil. Stir in noodles. Reduce heat to medium-low. Cover and cook 15 min., or until noodles are tender.
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Step 3Sprinkle with cheese. Broil 1 to 2 min. or until cheese is golden. Sprinkle with parsley. You can use Parmesan cheese with 1 cup shredded mozzarella to make a more "melt-y" topping.
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