Stove-Top Lasagna

330 Calories per Serving

This was a good one, though I'm not going to lie, it was pretty much like eating spaghetti- which the hubs and I love so that was ok. I couldn't find mini lasagna noodles so I used Rotini noodles. It made enough to have it for dinner again the next night, which I always love when that happens! I would definitely make this one again- especially when we're in the mood for spaghetti with a twist.

Ingredients: 

2 teaspoons olive or canola oil

3 1/2 cups fresh sliced mushrooms

1 medium onion, cut in half, sliced (1/2 cup)

1 medium green bell pepper, cut into thin bite-size strips

1 lb extra-lean (90% lean) ground beef or bulk Italian pork sausage

1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)

2 1/2 cups water

3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)

1/2 teaspoon Italian seasoning

1 cup shredded part-skim Mozzarella cheese or Italian-style cheese blend (4 oz)

Chopped fresh basil, if desired

Directions: 

1. In heated 12-inch skillet or 4-quart Dutch oven, cook mushrooms, onion, pepper and beef in oil over medium-high heat, stirring occasionally, until beef is no longer pink; drain.

2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.

3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

Nutrition Information:

1 Serving (1 Serving) Calories 330 (Calories from Fat 120), Total Fat 13g  (Saturated Fat 4g, Trans Fat 0g), Cholesterol 60mg; Sodium 560mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 10g), Protein  19g;Percent Daily Value*: Vitamin A 10 %; Vitamin C 20 %; Calcium 15 %; Iron 20 %;Exchanges: 2  Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat;0 High-Fat Meat; 1 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
Source: Eatbetteramerica.com