Made this last night, it was very tasty & went together quickly to make a satisfying lasagna meal!
Skillet Lasagna Florentine
In addition to the instructions given, I also broiled the lasagna for 2-3 minutes to lightly brown the cheese.
Ingredients
1 lb lean ground beef, 7% fat
4 oz fresh pre-sliced baby portabellas
I used 8 oz. mushrooms
1/3 cup fresh pre-diced onions
1/3 cup fresh pre-diced bell peppers
1 (24-oz) jar onion/garlic pasta sauce
1 cup water
1 (9-oz) box no-boil lasagna pasta
3 cups fresh baby spinach leaves
1 3/4 cups shredded Italian-blend cheese
Steps
- Crumble ground beef into microwave-safe bowl (wash hands). Stir in mushrooms, onions, and peppers, then cover; microwave on HIGH 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.
- Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle 1/4 cup cheese over spinach. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining 1 cup cheese.
- Cover and cook 3-4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium; simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve. (Makes 6 servings.)
