Skillet Lasagna Florentine
Serves 4 to 6

1 pound Lean ground beef
4 ounces sliced baby portabella mushrooms (rinsed)
1/3 cup diced onions
1/3 cup diced green bell peppers
1 (26 ounce) jar of onion-garlic pasta sauce
1 cup water
1 (9 ounce) box No-Boil Lasagna Pasta
3 cups fresh baby spinach leaves
1 3/4 cup shredded Italian-blend cheese

Crumble ground beef into microwave-safe bowl. Wash hands. Stir in mushrooms, onions, and peppers. Cover and microwave on High for 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.

Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup of the meat sauce, arrange 1 cup spinach leaves over the sauce, and sprinkle 1/4 cup of the cheese over that. Repeat layer two more times. Add remaining 4 noodles and top with remaining meat sauce, Sprinkle with remaining cheese.

Cover and cook 3 to 4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium; simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve.

~ Char