Skillet Lasagna

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Oxmoor House


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1/2 pound ground round

2 tablespoons balsamic vinegar

2 teaspoons dried Italian seasoning, divided

1 cup part-skim ricotta cheese

4 uncooked lasagna noodles, broken into large pieces

1 (14.5-ounce) can diced tomatoes with onions, undrained

1 cup bottled roasted red bell peppers, chopped

3/4 cup water

5 teaspoons commercial pesto

1/2 cup (2 ounces) mozzarella-Parmesan cheese blend

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