Beef and Mushroom Four Cheese Lasagna Skillet
This skillet supper has all the flavours of a slow-cooked beef and mushroom lasagna – but without the wait.
15 Mins Prep/40 Mins Total
lb (500 g) steak, thinly sliced
pkg Hamburger HelperTM Four Cheese Lasagne
tbsp (30 mL) vegetable oil
lb (250 g) sliced mixed mushrooms
each salt and pepper
cups (400 mL) hot water
cup (75 mL) grated Parmesan cheese, divided
cup (50 mL) finely chopped fresh basil
Heat oil in large skillet set over high heat; cook steak, mushrooms, salt and pepper for 7 to 8 minutes or until steak starts to brown.
Stir in milk, hot water, and sauce mix and uncooked pasta (from Hamburger HelperTM pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
Remove from heat. Stir in 1/4 cup (50 mL) Parmesan cheese. Cover and let stand for about 5 minutes or until sauce is thickened. Sprinkle with remaining Parmesan and basil.