Skillet Lasagna
Introduction
A much quicker version of the Italian classic; less time, but no less taste.
Ingredients
1 pound lean ground beef
1 small onion (chopped)
3 cloves garlic (minced)
1 (14-ounce) can diced tomatoes (undrained)
1 1/4 cups water
8 ounces tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2 1/2 cups broken-up whole wheat lasagna noodles
1 cup fat-free cottage cheese
1/4 cup fat-free grated Parmesan cheese
Dash dried basil and pepper (optional)
1 egg
Shredded fat-free mozzarella cheese for garnish
1 small onion (chopped)
3 cloves garlic (minced)
1 (14-ounce) can diced tomatoes (undrained)
1 1/4 cups water
8 ounces tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2 1/2 cups broken-up whole wheat lasagna noodles
1 cup fat-free cottage cheese
1/4 cup fat-free grated Parmesan cheese
Dash dried basil and pepper (optional)
1 egg
Shredded fat-free mozzarella cheese for garnish
Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Number of Servings: 6
