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Stovetop Skillet Lasagna
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Description
You may substitute ground beef for the bulk sausage.
Ingredients
- 1 pound Bulk Italian Sausage
- 1 whole Whole Meduium Green Bell Peppper, Sliced (julienned)
- 3 cups Sliced Mushrooms (optional)
- ½ cups Chopped Onion
- 3 cups Uncooked Mini Lasagna Noodles (6 Oz)
- 2-½ cups Water
- ½ teaspoons Italian Seasoning
- 1 jar (26 Oz. Jar) Spaghetti Sauce, Or Equivalent Amount Of Homemade
- 1 cup Shredded Mozzarella Cheese
- 2 Tablespoons Chopped Parsley (optional)
Preparation
In a skillet or Dutch oven, cook sausage, bell pepper, mushrooms and onion over medium-high heat, stirring occasionally, until meat is no longer pink. Drain. Stir in remaining ingredients, except cheese and parsley. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 10 minutes, or until pasta is tender. Sprinkle with cheese and chopped parsley.
I also add crushed red pepper flakes for a little heat, but this can be added to individual servings at the table if desired.
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