1lb.lean ground beef or ground mild Italian sausage
1green bell pepper, diced
3clovesgarlic, minced(equivalent to about 1 and 1/2 teaspoons)
1jarspaghetti sauce (23.5 ozs)
1 and ½ cupswater
8oven-ready lasagna noodles, broken into pieces
1cupshredded Mozzarella cheese
fresh parsley to garnish
Instructions
In a deep skillet, cook one pound of lean ground beef over medium heat until done and no longer pink. Drain off any excess grease as needed.
Stir in the diced green pepper, three cloves of minced garlic, one jar of spaghetti sauce, and water.
Bring the mixture to a boil. Break up eight oven-ready lasagna noodles and add them into the skillet. Cook the lasagna over medium-low heat for 20-25 minutes or until the noodles are tender.
When the noodles are done, remove the skillet from the heat. Sprinkle with one cup of shredded Mozzarella cheese and place a lid on the pan. Let the lasagna sit for five minutes, or until the cheese is melted. Garnish with fresh chopped parsley and serve immediately.
Notes
*NOTE: As the mixture cooks down, I find that I usually need to add a bit more water to keep the noodles covered until they are done. And don't forget to stir once in a while to prevent the lasagna from sticking to the bottom of the pan.