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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This has the great flavor of lasagna, but is so much quicker. It's great if you need a dinner in a hurry. Ingredients:
1 lb ground chuck |
1 (26 ounce) jar pasta sauce with mushrooms, divided |
1 (14 1/2 ounce) can diced tomatoes, slightly drained |
1 cup ricotta cheese |
1 large egg, beaten |
1 (9 ounce) package no-boil lasagna noodles |
1 cup shredded mozzarella cheese |
Directions:
1. Cook ground beef in lge skillet until browned& crumbly, drain well Add half the jarred sauce to ground beef in skillet& mix well; pour diced tomatoes evenly over ground beef Combine ricotta& egg in small bowl& mix well; spread evenly over tomatoes; top with a layer of lasagna Layer the remaining sauce and remaining lasagna in the skillet Bring to boil; reduce heat to med-low; cook, covered until lasagna is tender, about 10 minutes Sprinkle with mozzarella; cook covered for 2 minutes Serve immediately To ensure the lasagna noodles cook thoroughly, spread a piece of waxed paper over the skillet before topping with the lid.
2. The waxed paper prevents any steam from escaping.
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