Skillet Lasagna

Heat a large skillet over medium-high heat and add the lean ground beef, breaking it apart with a spoon as it cooks until browned, about 5-7 minutes. Drain excess fat if needed.

Mince the garlic clove and add it to the skillet along with the diced green bell pepper. Stir and cook for 2-3 minutes until the pepper begins to soften.

Pour the 26 oz jar of pasta sauce into the skillet and stir to combine with the meat and vegetables.

Add the water and Italian salad dressing to the skillet, stirring well to blend all ingredients.

Break the uncooked noodles into squares and add them to the skillet, stirring to distribute evenly throughout the mixture.

Bring the mixture to a simmer, then reduce heat to medium and cook uncovered for 12-15 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.

Sprinkle the shredded mozzarella cheese evenly over the top of the skillet lasagna.

Cover the skillet with a lid or aluminum foil and cook for 2-3 minutes until the cheese is melted.

Remove from heat and let rest for 1-2 minutes before serving directly from the skillet.