Creamy Skillet Lasagna
Creamy Skillet Lasagna
1 lb ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
6 oz (3 cups) uncooked mini-lasagna noodles (Mafalda)
1 (26 to 28 oz) jar spaghetti sauce or your own sauce
1-1/2 cups water
1 (12 oz) container low-fat cottage cheese (I use ricotta cheese
as I don't like cottage cheese)
1 (8 oz) pkg. 1/3 less-fat cream cheese, softened
1/3 cup parmesan cheese, grated
1 tbsp dried parsley flakes
1 tbsp dried basil
4 oz (1 cup) shredded Italian blend cheese* or use Mozzarella
Brown ground beef in large skillet over medium-high heat
until thoroughly cooked. Drain off fat.
Reduce heat to medium. Add onion and garlic; cook 5 to 8
minutes or until onion is tender.
Add uncooked noodles, spaghetti sauce and water; mix well.
Bring to a boil. Reduce heat to medium-low; cover and cook
about 15 minutes or until noodles are of desired doneless
and liquid is absorbed.
Meanwhile, in larege bowl, combine cottage cheese, cream
cheese, parmesan and herbs; mix well.
Spoon cottage cheese mixture evenly over cooked beef and
noodle mixture. Sprinkle with Italian blend cheese. Cover;
cook 5 to 7 minutes or until cheese is melted and mixture
is thoroughly heated. remove from heat. Uncover; let stand
about 5 minutes before serving.
Yield: 6 (1-1/2 cup) servings.
*Italian blend cheese includes Asiago, fontina, mozzarella,
Parmesan, smoked provolone and romano cheeses
|
|
member logon
