A must make - Skillet lasagna with sausage and peppers

I impulsively bought a Cook's Country "Skillet Suppers" magazine in the checkout line at the store a couple of months ago and it hasn't disappointed. At all. The spicy steak soft tacos were amazing and now, well, this skillet lasagna is a new, promise to make again soon and frequently, favorite.

The magazine version of the recipe suggested the option of substituting the ground meat with 1 lb. of sausage removed from its casing (I used mild Italian chicken sausage) and adding a chopped red bell pepper with the onion. We loved the flavor the sausage added and even Emery could handle the mild spice.

Even better, it truly only took me about 40 minutes start to finish and didn't seem to create much of a mess in the kitchen.

This little girl, however:

does make quite a mess in the kitchen, and everywhere else these days, but we still love her!