beef and mushroom skillet lasagna

Name: Beef and Mushroom Skillet Lasagna
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 pound(s) extra lean ground beef; 1/2 teaspoon(s) sea salt; 1/4 teaspoon(s) black pepper - or more; 1/2 pound(s) cremini mushrooms, diced; 1 - red bell pepper, diced; 2 1/2 cup(s) tomato sauce; 1 1/2 cup(s) water; 12 - oven-ready lasagna noodles, broken into smaller pieces; 1/3 cup(s) grated parmesan cheese; 2 tablespoon(s) finely chopped fresh parsley

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

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yield 8 serving(s)

prep time 10 Min

cook time 30 Min

method Stove Top

Ingredients For beef and mushroom skillet lasagna

1 Tbsp

olive oil
1 lb

extra lean ground beef
1/2 tsp

sea salt
1/4 tsp

black pepper - or more
1/2 lb

cremini mushrooms, diced
1

red bell pepper, diced
2 1/2 c

tomato sauce
1 1/2 c

water
12

oven-ready lasagna noodles, broken into smaller pieces
1/3 c

grated parmesan cheese
2 Tbsp

finely chopped fresh parsley

How To Make beef and mushroom skillet lasagna

1
In 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.

2
Mix 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.
3
Sprinkle 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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