Skillet Lasagna

1 1/2 pound ground beef
1 small onion, chopped
1 medium green pepper, chopped
1 (30 ounce) jar spaghetti sauce with mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked, rinsed and drained
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In Dutch oven, brown beef, onion and green pepper; drain. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10 to 15 minutes.

Spread 1/4 cup of meat sauce in large skillet. Top with three noodles, cutting to fit as needed. Spread half of remaining sauce over noodles; sprinkle with half the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. Cover and cook over medium heat 3 minutes. Reduce heat; cook 35 minutes longer.

Sprinkle with remaining mozzarella; let stand until cheese is melted.

Makes 6 to 8 servings.

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