From the Parkside Kitchen of Matt Saunders: Simple Skillet Lasagna

Ingredients:

• Ground Beef (80% but extra lean works) -- Can be done with vegetarian sausage crumbles

• Chopped green, red and yellow peppers 3/4 - 1 1/4 cups based on preference

• Chopped sweet or red onion 1/2 cup

• Garlic minced 2 cloves

• Mini-Portobello mushroom diced in country rough cut

• ***Secret Ingredient*** Truffle oil - use sparingly

• 2 jars of pasta sauce (approximately 23.5 ounces) - choose by taste and preference. I use DiBruno Brothers Arrabiata (and recommend if you like spicy)

• 1 Cup of water

• 1 Can of diced tomatoes (drained)

• 3 cups of Wide Egg Noodles uncooked

• 1/2 cup of Ricotta Cheese

• 1/2 cup of mozzarella cheese

• Italian seasoning/Garlic salt to taste

• Grated Parmesan Cheese

Directions:

Grease or cooking spray a large, deep skillet. Heat over low to medium heat. Cook the ground beef, peppers, onions, and garlic until meat is brown and cooked, then drain fat and return to skillet. Add Truffle oil sparingly. Stir in. Add in pasta sauce and water and bring to boil on medium heat. Add mushrooms and noodles. Back to boil you go, cover and boil for 10 minutes, stirring to keep noodles separated.

Mix Cheeses with Italian seasoning and Garlic salt. Spoon mixture into 10-12 small teaspoon size drops on top of noodle/meat mixture in skillet. Sprinkle more mozzarella on top. Re-cover and cook for another 5 minutes until cheese mixture is heated and mozzarella looks melted. Spoon into bowls (don't try it on plates, it's messy), serve with garlic bread.

We also tend to top with crushed red pepper but that's a personal choice.

Bonus: This reheats beautifully. This is a leftover that even microwaving works with but better still back in skillet with melted butter.