Skillet Lasagna

A much quicker version of the Italian classic; less time, but no less taste.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1  small onion (chopped)
• 3  garlic cloves (minced)
• 1 (14 ounce) can diced tomatoes (undrained)
• 1 1⁄4 cups water
• 8  ounces tomato sauce
• 1  tablespoon dried parsley flakes
• 1  teaspoon dried basil leaves
• 1  teaspoon dried oregano leaves
• 1  teaspoon salt
• 2 1⁄2 cups  broken-up  whole wheat lasagna noodles
• 1  cup fat-free cottage cheese
• 1⁄4 cup  fat-free grated parmesan cheese
• 1  dash  dried basil and pepper (optional)
• 1  egg
•  shredded fat free mozzarella cheese (to garnish)

Directions

1. In a large skillet, brown beef with onions and garlic. Drain.
2. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
3. Stir in uncooked pasta.
4. Bring to a boil, stirring occasionally.
5. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
6. Combine cottage and Parmesan cheeses.
7. Mix in the egg.
8. Sprinkle in basil and pepper to taste.
9. Drop cheese mixture by rounded tablespoons onto pasta mixture.
10. Cover and cook for 5 minutes more.
11. Sprinkle with shredded mozzarella and serve.