I am a lasagna making superstar. Quiet the applause. I really am. What makes this special, is that you make it in a skillet, which cuts the total work time down to about an hour (or at least that was what it took me starting with frozen meat.) I listed the ingredients in sections because they are used in those groupings. Here’s the breakdown:
1 lb lean ground beef
2 tbsp dried minced onion
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 Italian seasoning
1 tsp dried oregano leaves
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Italian Seasoning and Pepper
Shredded part skim mozzarella cheese for garnish
To prepare this skillet lasagna masterpiece, start by browning the meat. Once it has a little color, maybe halfway through, add the onion and garlic. I added a little water with them to help the onion reconstitute.
Once the meat is browned add tomato sauce, diced tomatoes, water, oregano, parsley, and Italian seasoning. Give that a good stir and then add the broken up noodles. Make sure that you mix them in well because they’ve got to cook in the liquid and absorb a fair bit of it. Let that simmer for 20-25 minutes or until the noodles are tender all the way through. Make sure you stir every 5 minutes or so to keep the moisture even.
While it’s simmering combine the cottage cheese, Parmesan, egg, Italian seasoning, and pepper. I was pretty liberal with the pepper because there wasn’t any in the rest of the dish. Once your noodles are tender drop the cottage cheese mixture on top by spoonfuls. I spread it out a little bit once it was on to make the layer even. Let that cook for 5 minutes.
Finally, spread the grated mozzarella on top. Let it melt, then serve.
It is basically lasagna’s ugly cousin without any of the soupiness issues that lasagna can get. It was a hit at my house.