Skillet Lasagna

By MaryEllen

A much quicker version of the Italian classic; less time, but no less taste.

Ingredients

• 1 lb lean ground beef
• 3 Cloves Garlic (minced)
• 1 can diced tomatoes (undrained)
• 1-1/4 cup water
• 8 oz tomato sauce
• 1 tbsp dried parsley flakes
• 1 tsp dried basil leaves
• 1 tsp dried oregano leaves
• 1 tsp salt
• 2-1/2 cup broken up whole wheat lasagna noodles
• 1 cup fat free cottage cheese
• 1/4 cup fat free grated Parmesan cheese
• Dash Basil and Pepper (optional)
• 1 egg
• Shredded fat free mozzarella cheese for garnish
• Number of Servings: 6

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

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.

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Made this with low carb lasagna noodles. Didn't bother with any mozzarella. I might have broken up the noodles into smaller pieces, as many kind of stuck together, but it was still very good.