oven-ready lasagna noodles, broken into smaller pieces
grated Parmesan cheese
finely chopped fresh parsley
In large oven-proof skillet, heat oil on medium-high heat. Brown beef with salt and pepper, 6 to 8 min. Stir in mushrooms and red pepper. Cook 6 to 8 min., or until vegetables start to soften. Mix in tomato sauce and 1 1/2 cups (375 mL) water. Bring to a boil. Stir in noodles. Reduce heat to medium-low. Cover and cook 15 min., or until noodles are tender.
Sprinkle with cheese. Broil 1 to 2 min. or until cheese is golden. Sprinkle with parsley.
Substitute Parmesan cheese with 1 cup (250 mL) shredded mozzarella.
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