Skillet Lasagna
Recipe Notes Add fresh or canned (drained) sliced mushrooms.
Use whole wheat pasta instead to increase fiber and make this a whole grain meal.
Try pasta in a different shape.
Ingredients
2 cloves
minced garlic or 1/2 teaspoon garlic powder 2 1⁄2 cups
spaghetti or pasta sauce (26 to 28 ounce container) 1 package
frozen chopped spinach , thawed (10 ounce) 1 package
low-fat cottage cheese (12 ounces or 2 cups) 1⁄2 cup
shredded mozzarella cheese (4 ounces) Directions Stir ground beef, onion, and garlic together in a large skillet over medium high heat (350 degrees in an electric skillet) until meat is browned.
Add spaghetti sauce and water to skillet and bring to a boil.
Add uncooked noodles, stir, cover with lid, reduce the heat and simmer 5 minutes.
Squeeze the thawed spinach to remove the juice then stir into the noodle mixture. Cover and simmer for 5 minutes.
Spoon cottage cheese over the top. Sprinkle with mozzarella, cover and heat another 5 to 10 minutes until heated through and noodles are tender.
Refrigerate leftovers within 2 hours.
Notes Add fresh or canned (drained) sliced mushrooms.
Use whole wheat pasta instead to increase fiber and make this a whole grain meal.
Try pasta in a different shape.
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 02/26/20
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1 Comments for "Skillet Lasagna"
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Submitted by mollymae on Wed, 04/11/2018 - 13:00Made 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!