Tuesday, March 31, 2009

Skillet Lasagna

Quick and easy on a cool night! This recipe has all the flavor of classic lasagna, without all the fuss, fat, and calories. It comes together in about 30 minutes.

Jon and I have given this an 8 1/2, also known as " it's a keeper, honey" in Jon's personal rating system. :)

Here's to your culinary adventures, friend! Cheers.

Skillet Lasagna

1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced fire roasted tomatoes (undrained)
2 cups water
8 oz tomato sauce
3 tsp Italian seasoning
1 tsp garlic salt
2-1/2 cup broken up oven ready lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper
1 egg
¼ cup mozzarella

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. Spread over pasta mixture.

Top with mozzarella. Cover and cook for 5 minutes more.

Serves 6

No comments:

Post a Comment