Skillet Lasagna

Want a hot meal fast?  Love the taste of lasagna?  Here’s my take on skillet lasagna – double or triple the recipe and use a larger skillet for a family meal.    I often make a larger batch of ground beef and spaghetti sauce and freeze it in about 1 cup portions, that works perfectly for the beef and sauce in this recipe, and makes it even faster on a busy day.   I use whatever hearty pasta I have on hand, mini lasagna noodles, bow-ties, rotini or our favorite, campanelle, which look like rolled-up mini lasagna.         

 Make a salad while this dish is simmering; or heat a green vegetable, and dinner is ready!

Skillet Lasagna

  4         Ounces  Ground Beef

 3/4      cups  Marinara Sauce

 3/4      cups  Water

  2         Ounces  Pasta -- Uncooked

 1/4     cup  Cottage Cheese -- 4%

     2     tablespoons Grated Parmesan Cheese

            dash  Italian Seasoning

In an 8” skillet, cook beef until meat is no longer pink; drain.  Add the marinara and water.  Stir in the dry pasta.

Bring to a boil, reduce heat; cover and simmer for 20 minutes or until pasta is tender, stirring once.

Combine the cheeses, drop by rounded tablespoonsful onto pasta mixture.  Sprinkle with Italian seasoning.  Cover and cook 5 more minutes.

2 servings