Ingredients
1-1/2 pounds lean ground beef (90% lean)1 small onion, chopped1 medium green pepper, chopped1 jar (24 ounces) spaghetti sauce with mushrooms1 teaspoon dried oregano1 teaspoon dried basil6 lasagna noodles, cooked and rinsed3 cups shredded mozzarella cheese1/2 cup grated Parmesan cheeseTorn fresh basil leaves, optional
Preparation
In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes.
In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan.
Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.
