Tuesday, January 6, 2009

Skillet Lasagna

Skillet Lasagna

1 lb lean ground beef

1 small onion (chopped)

3 Cloves Garlic (minced)

1 can diced tomatoes (undrained)

1-1/4 cup water

8 oz tomato sauce

1 tbsp dried parsley flakes

1 tsp dried basil leaves1 tsp dried oregano leaves

1 tsp salt

2-1/2 cup broken up whole wheat lasagna noodles

1 cup fat free cottage cheese

1/4 cup fat free grated Parmesan cheeseDash Basil and Pepper (optional)

1 egg

Shredded fat free mozzarella cheese for garnish

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

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