Skillet Lasagna
Skillet lasagna gives you the taste of a baked lasagne in about 20 minutes, with no layering and no oven. The noodles are broken into squares and finished right in the meat sauce, so they pick up its flavor and the whole dish comes together in one pan. A splash of Italian dressing seasons the sauce quickly, and the mozzarella melts in at the end. It suits a busy weeknight for four.
Instructions
Put the garlic clove into a saucepan of water and bring it to a boil. Add the broken lasagne noodles and cook them until they are tender.
While the noodles cook, brown the ground beef in a heavy skillet until no pink remains. Drain off the grease.
Stir the pasta sauce, water, Italian dressing and diced bell pepper into the beef. Mix until everything is well combined and the pepper has softened.
Cover the skillet and simmer over medium heat for 5 minutes.
Drain the noodles and add them to the meat sauce. Stir until the noodles are evenly coated.
Cover again and leave the skillet on low heat for 5 minutes so the noodles absorb some of the sauce.
Stir in the mozzarella until it melts through, then turn off the heat and let the dish cool a little before serving.
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