A fun twist on traditional lasagna that uses one skillet. Cheesy, hearty and filling.
Skillet Lasagna
Ingredients
½ pound lean ground beef (15% fat)
½ cup chopped onion
2 cloves garlic, minced or ½ teaspoon garlic powder
2 ½ cups spaghetti sauce
1 cup water
8 uncooked lasagna noodles
1 package (10 ounce) frozen chopped spinach, thawed
1 ½ cups (12 ounces) low-fat cottage cheese or ricotta cheese
½ cup shredded mozzarella cheese
Directions
- Wash hands with soap and water.
- Rinse fresh produce under running water before preparing.
- Stir ground beef, onion, and garlic together in a large skillet over medium-high heat (350 degrees F in an electric skillet) until meat is browned.
- Add spaghetti sauce and water to the skillet and bring to a boil.
- Add uncooked noodles in 2 layers and stir around to cover the top with sauce. Cover the skillet, reduce the heat and simmer for 5 minutes.
- Squeeze the spinach to remove liquid and stir into the noodle mixture. Cover and simmer for 5 minutes.
- Spoon cottage cheese over the top. Sprinkle with mozzarella. Cover and simmer 5 to 10 minutes until the lasagna is heated through and the noodles are tender.
- Refrigerate leftovers within 2 hours.
Notes
- Add fresh or canned (drained) sliced mushrooms.
- Try whole wheat pasta to increase fiber and make this a whole grain meal.
- Try pasta in a different shape.
- To drain ground beef: pour beef fat into a metal can (it won't melt from the heat of the fat) or let it cool slightly and pour it over papers in the garbage can. Pouring beef fat down the sink can cause clogging.
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Comments
Made this recipe with two Adult Living classes today. Each group used a different shape of pasta. The students agreed; they all really liked this recipe!