Simplicity seems to be my goal lately in cooking. With the goal in mind of minimizing dishes, I've been searching for more skillet recipes. They are fast, easy and have minimal clean up. Here is the skillet lasagne that the whole family seems to like. I love how quick and easy it is.
1 1/2 lb lean (at least 80%) ground beef
1 jar (26 oz) tomato pasta sauce
1 cup water
5 uncooked lasagna noodles, broken into 2-inch pieces
1 container (12 oz) cottage cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley leaves
2 cups shredded Italian cheese blend (8 oz) ( I use the bulk grated Mozarella from Costco)
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, water and uncooked noodles. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is almost tender.
Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture. Sprinkle with shredded cheese. Cover; cook 10 to 15 minutes longer or until cottage cheese mixture is set and pasta is tender.
High Altitude (3500-6500 ft): In step 1, cover and cook 35 to 40 minutes.