Skillet Lasagna

Skillet Lasagna

Adapted from Betty Crocker's Quick and Easy Cookbook

Serves 6
Prep/cook time: 20 minutes
Cost: $5.00 (Our meal was considerably less since we used less meat, our sauce was home-canned from garden vegetables, and we skipped the other vegetables because, frankly, I forgot them.)
(1/2 lb meat: $1.50, vegetables: 1.00, pasta: .50, sauce: 1.00, cheese: 1.00)

 Note on vegetables: You get to pick; isn't that fun. You can use peppers, mushrooms, olives, carrots, romas, spinach, whatever you wish. (If you use romas or spinach or something else soft, add it near the end of the cooking time, rather than at the beginning when instructed below.)

 Note on pasta: I use radiatore or or bowtie pasta. The original recipe called for mafalda, which is supposedly mini-lasagna, but I've never ever seen it in a store. At any rate, the pasta needs to be a little thick-ish and/or ridge-y soas to absorb the water and create a nice al dente noodle.

 1 lb Italian sausage or ground beef (I used much much less--about 1/4 lb)
2 C vegetables that you like (some suggestions: peppers, mushrooms, olives, carrots, celery, romas, spinach)
1 medium onion, chopped (about 1/2 C) (or, if you're us, some onion powder--have I mentioned picky people live here)
3 C uncooked pasta
2 1/2 C water
1/2 tsp Italian seasoning (I use oregano, basil, and sometimes rosemary or marjoram)
26-30 oz pasta sauce
1 C mozzarella cheese

 Cook meat and vegetables in 12-inch skillet until meat is not longer pink. Drain fat if there's a lot.

 Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally. Reduce heat and simme uncovered for about 10 minutes or until pasta is tender.

 Sprinkle with cheese and allow cheese to melt.
Posted on The Tasty Cheapskate