Shelly's Recipe

STOVE-TOP LASAGNA

Category: Pasta - Meat

1 pound bulk Italian sausage or ground beef
1 medium onion, cut in half and sliced
2 1/2 cups water
1 (26 to 30 oz) jar chunky tomato pasta sauce
1 jar sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
2 cups ricotta cheese
2 cups shredded Italian-style cheese blend or mozzarella cheese
1/2 cup grated parmesan cheese\
1 (10 oz) pkg frozen spinach souffle, sliced while still frozen
3 cups uncooked mafalda (mini-lasagna noodles) pasta or (6 oz) medium egg noodles
1 1/2 teaspoon Italian seasoning
Chopped fresh basil, if desired

Cook sausage and onion in 12-inch skillet or 4-quart Dutch oven over medium-high heat, stirring occasionally, until sausage/ground beef is no longer pink; drain and stir in spaghetti sauce and set aside.

Place water in bottom of pan. Starting with noodles, create a layer, then spoon on meat sauce, ricotta cheese, slices of souffle and mozzarella cheese in that order. Repeat layers.

Cover tightly and cook over low heat for 45-55 minutes. To check for doneness, pierce through the center. Sprinkle with cheese and partially cover. Let stand 2 minutes to allow cheese to melt. Garnish with basil.