Skillet Lasagna Florentine

Ingredients
1 pound lean ground beef, 7% fat
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1/3 cup pre-diced onion
1/3 cup pre-diced green bell peppers
1 (26-ounce) jar onion/garlic pasta sauce
1 cup water
1 (9-ounce) box no-boil lasagna pasta
3 cups fresh baby spinach leaves
1 3/4 cups shredded Italian-blend cheese


Steps
1. Crumble ground beef into microwave-safe bowl. Wash hands. Stir in mushrooms, onions, and peppers. Cover and microwave on HIGH 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.
2. Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup of the meat sauce, arrange 1 cup of the spinach leaves over sauce, and sprinkle 1/4 cup of the cheese over spinach. Repeat layer two more times. Add remaining 4 noodles; top with remaining meat sauce. Sprinkle with remaining cheese.
3. Cover and cook 3–4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium; simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)