Stove-Top Lasagna

Source: Jan Taylor

1 pound bulk Italian sausage or ground beef
1 medium onion, cut in half and sliced (1/2 cup)
1 (26 to 30 ounce) jar chunky tomato pasta sauce (any variety)
1 jar sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mafalda (mini-lasagna noodles) pasta
    or medium egg noodles ( 6 ounces)
2 1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella
    cheese (4 ounces)
Chopped fresh basil, if desired

Cook sausage and onion in 12-inch skillet or 4-quart Dutch oven over medium-high heat, stirring occasionally, until sausage/ground beef is no longer pink; drain.

Stir remaining ingredients except cheese and basil into sausage/ground beef. Heat to boiling, stirring occasionally; reduce heat to medium.

Simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.

Makes 6 servings.

ENJOY!