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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is a very quick version of baked lasagne. There is much less preparation due to being done totally in a skillet and there are less ingredients. There is no ricotta cheese/egg mixture in this recipe. This recipe came from Better Homes and Gardens Ingredients:
6 ounces dried mafalda noodles, cooked (i use regular lasagne noodles) |
12 -16 ounces ground beef bulk pork sausage |
1 (26 ounce) jar spaghetti sauce |
1 1/2 cups shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta as directed, then drain.
2. While pasta is cooking, brown meat in a large skillet. Remove meat from skillet and drain fat. If using a non stick skillet, wipe skillet with paper towel.
3. In skillet, lay down 1/2 of cooked pasta. Cover with 1/2 of the spaghetti sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of shredded mozzarella cheese. Top with remaining pasta and sauce. Add remaining mozzarella cheese and sprinkle grated Parmesan cheese of top of all.
4. Cover and cook over medium heat 5-7 minutes. This is done mainly to heat through and melt the cheese. Remove from heat, leave covered and let stand 1 minute.
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