Print Recipe

Skillet Lasagna



  • 1 1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 (30 ounce) jar spaghetti sauce with mushrooms
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 lasagna noodles, cooked, rinsed and drained
  • 3 cups (12 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. In Dutch oven, brown beef, onion and green pepper; drain.
  2. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10 to 15 minutes.
  3. Spread 1/4 cup of meat sauce in large skillet.
  4. Top with three noodles, cutting to fit as needed.
  5. Spread half of remaining sauce over noodles; sprinkle with half the mozzarella and Parmesan cheeses.
  6. Top with remaining noodles, meat sauce and Parmesan.
  7. Cover and cook over medium heat for 3 minutes.
  8. Reduce heat; cook for 35 minutes longer.
  9. Sprinkle with remaining mozzarella; let stand until cheese is melted.

Yield: 6 to 8 servings

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