Last year I was very much into casseroles. I just loved the convenience of being able to throw a bunch of ingredients into a dish, bake them and be able to eat in less than an hour. However, this year I seem to have discovered the simplicity of skillet dishes. Essentially they're like casseroles, but you don't have to turn on the oven, and they take a little less time to make.
This one in particular has moved right to my list of favorite super-easy dishes. It took me about a half hour from start to finish, and it only required about 15 minutes of actual work. Definitely my kind of dish. The skillet lasagna had great flavor and almost tasted just like mom's lasagna...but there's really nothing like mom's lasagna.
Easy Skillet Lasagna
You will need:
1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 10-ounce package De Boles (or other) Gluten Free No-Boil Lasagna Noodles
1-1/2 cups water
1/2 teaspoon Italian seasoning
1 14-ounce jar Prego pasta sauce
1 4.5 ounce jar (or 1/3 cup fresh) sliced mushrooms, drained
1/2 cup shredded mozzarella cheese
1) In a large skillet, brown ground beef with onions and pepper on medium heat until no pink remains. Drain grease.
2) Put GF noodles in a large seal-able plastic bag. Crush noodles until large pieces remain.
3) Stir in all ingredients, except cheese, with ground beef and veggies. Heat to boiling, stirring occasionally. Reduce heat and simmer about 10-13 minutes, covered, or until pasta is tender. Sprinkle with cheese.
Recipe adapted from Betty Crocker's Skillet Lasagna
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