Skillet Lasagna
- 1 lb ground chuck
- 1 (26 ounce) jar pasta sauce with mushrooms, divided
- 1 (14 1/2 ounce) candiced tomatoes, slightly drained
- 1 cup ricotta cheese
- 1 large egg, beaten
- 1 (9 ounce) package no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 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.
- The waxed paper prevents any steam from escaping.
ground chuck, pasta sauce, tomatoes, ricotta cheese, egg, noodles, mozzarella cheese
Taken from www.food.com/recipe/skillet-lasagna-85367 (may not work)