Beef & Mushroom Skillet Lasagna

Prep time: 10 min
Total time: 40 min
Serves: 8
1 tbsp
olive oil
15 mL
1 lb
extra lean ground beef
500 g
1/2 tsp
salt
2 mL
1/4 tsp
black pepper
1 mL
1/2 lb
cremini mushrooms (or choice of mushroom), diced
250 g
1
red pepper, diced
2 1/2 cups
jarred tomato sauce
625 mL
12
oven-ready lasagna noodles, broken into smaller pieces
1/3 cup
grated Parmesan cheese
75 mL
2 tbsp
finely chopped fresh parsley
30 mL
Per serving (1/8 of the recipe):
calories
290
fat
9 g
saturated fat
3 g
carbs
30 g
sugar
6 g
protein
23 g
cholestrol
40 mg
fibre
3 g
sodium
680 mg

Directions

  1. In large oven-proof skillet, heat oil on medium-high heat. Brown beef with salt and pepper, 6 to 8 min. Stir in mushrooms and red pepper. Cook 6 to 8 min., or until vegetables start to soften. Mix in tomato sauce and 1 1/2 cups (375 mL) water. Bring to a boil. Stir in noodles. Reduce heat to medium-low. Cover and cook 15 min., or until noodles are tender.

  2. Sprinkle with cheese. Broil 1 to 2 min. or until cheese is golden. Sprinkle with parsley.