Skillet Lasagna
My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1 small onion, chopped
- 1 medium green pepper, chopped
- 1 jar (24 ounces) spaghetti sauce with mushrooms
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 6 lasagna noodles, cooked and rinsed
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Torn fresh basil leaves, optional
Reviews
Excellent recipe. I used fresh mushrooms in the sauce, added some red pepper flakes and that was it. Lots left over for tomorrow night.
This was very good. I used fresh mushrooms instead of sauce with mushrooms. I will make this again. I will try adding ricotta to see how that tastes. Overall tasty and family enjoyed it!
Absolutely wonderful dish. Took kinda long to pull it all together, but worth time and effort.
I BROWN THE GROUND BEEF THE DAY BEFORE & ALSO SIMMER THE SAUCE THE DAY BEFORE, THAT CUTS THE TIME DOWN SOME WHAT. GREAT RECIPE!
My family really enjoy this dish
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My family enjoyed this dish especially my 13-month-old son. The seasonings can easily be varied to suit your personal tastes. Of course, with cooking the lasagna noodles and cutting up the vegetables, this dish took me longer to make than 65 minutes. I will make it again, but probably not very often due to the amount of work and time it requires.
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