Stove-Top Lasagna

 

2

teaspoons olive or canola oil

3 1/2

cups fresh sliced mushrooms

1

medium onion, cut in half, sliced (1/2 cup)

1

medium green bell pepper, cut into thin bite-size strips

1

lb extra-lean (90% lean) ground beef or bulk Italian pork sausage

1

jar (26 to 30 oz) chunky tomato pasta sauce (any variety)

2 1/2

cups water

3

cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)

1/2

teaspoon Italian seasoning

1

cup shredded part-skim Mozzarella cheese or Italian-style cheese blend (4 oz)

Chopped fresh basil, if desired

• 1 In heated 12-inch skillet or 4-quart Dutch oven, cook mushrooms, onion, pepper and beef in oil over medium-high heat, stirring occasionally, until beef is no longer pink; drain.
• 2 Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
• 3 Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.