Stove-Top Lasagna

So tonight I made stove top lasagna, which was chosen by my husband as his anniversary gift. (Today we have been married 8 years!)

You’re supposed to use mafalda pasta, but we couldn’t find any, so to improvise we got regular lasagna noodles which I then broke up into smaller pieces. (Though mafalda would have been way better)

The entire time I’m cooking, I have a 4 year old, an 18 month old and a chug, (Chihuahua/pug mix), begging at my feet. Not so easy to cook over a hot stove with small kids and a dog!

Luckily for me, hubby finally distracted the kids and I was able to shoo away the dog.

Come to find out, the skillet I was cooking in, was a bit too small for the amount I was cooking. (Per hubby’s request I doubled the meat), so needless to say, I made quite a mess! (And it smelled so lovely when it burned on the stove top! Lol)

Anywho, after about 10 minutes prep, then 20 minutes cooking the dinner was done and ready.

My husband tells me: “Babe, I loved it!”

Then we asked my son what he thought, “deeelicious!”

My daughter didn’t seem to like the noodles but loved the sausage and mushrooms. (Again not my daughter, I hate mushrooms!)

Overall I give the dish an A for taste and a B for presentation, (a very messy one!)

If you love lasagna then I would totally suggest this dish, it mimics the taste pretty close, and it’s less time to cook.

(I also added in about a teaspoon of garlic powder for taste)

Ingredients:

1 pound bulk Italian sausage

1 green pepper, sliced **I left this out**

1 package (8 ounces) sliced mushrooms (3 cups)

1 medium onion, chopped (1/2 cup) **Also left out due to my allergy to onions**

3 cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces)

2 ½ cups water

½ teaspoon Italian seasoning

1 jar (26 to 30 ounces) chunky tomato pasta sauce (any variety)

1 cup 4-blend Italian shredded or shredded mozzarella cheese (4 ounces)