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
On 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

Per Serving : 434 Calories; 24g Fat (50.6% calories from fat); 23g Protein; 30g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 619mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Fat.

1 comment:

  1. Oh my family loves lasagne and this looks really easy. Will be making it soon! cheers from Bangkok:)

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