Skillet Lasagna

Ingredients

• 2 tablespoons balsamic vinegar 
• 14.5 ounce canned tomatoes diced with onions, undrained canned
• 0.5 pound ground round 
• 2 teaspoons penzey's southwest seasoning dried italian divided
• 4 large lasagna noodles uncooked
• 2 ounces mozzarella-parmesan cheese blend 
• 1 cup part-skim ricotta cheese 
• 5 teaspoons commercial pesto 
• 1 cup bottled roasted bell peppers red chopped
• 0.8 cup water 

Equipment

• frying pan
• spatula

Directions

1. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
2. Add vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese, by rounded tablespoons, over meat. Top with broken noodles, making one flat layer (noodles will overlap a little bit).
3. Pour tomatoes and peppers over noodles, making sure that noodles are completely covered.
4. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by half teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked. Uncover and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.
5. Cut into wedges.
6. Remove from pan with a slotted spatula.