Wednesday, February 24, 2010

Skillet Lasagna

Note:   I love lasagna, but I rarely make it because I don't want to mess with it.     Finding this skillet version of lasagna  over at Sisters' Stuff was quite a score.     It gives you the taste without the time and prep.     I don't think it replaces really good lasagna, but what could replace that?  

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper


In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

1 comment:

The Japanese Redneck said...

Sounds like pretty good stuff!

I luv lasagna. But am doing the zuchinni lasagna right now when I have the craving. You know ..D-I-E-T .. an extremly bad 4 letter word.