Delicious! Be sure to use a good quality sauce. I used my homemade sauce and changed the prep to make it truly a one pan meal, cooked in a sauté pan. After cooking the beef & onion I added a box of bow tie pasta (16 oz) and poured the sauce over the top along with about 1 cup of water. Covered the pot and let it simmer until the pasta was just al dente. At this point I stirred it all together, then added the cheese. We wanted a smooth cheese topping, so I combined the cottage cheese and monterey jack (I was out of mozz) in my food processor. I spooned this on top of the pasta, put the cover back on and let it cook for another 10 minutes, until the cheese was melted. Then I uncovered it, sprinkled the parmesan on and broiled it on low for 5 minutes, until the cheese and some of the bow tie edges were beginning to brown. After a 10 minute rest it was perfectly thick and tasted exactly like my favorite lasagna. This was so easy because I skipped the pasta pot and layering process.
Easy Skillet Lasagna
- 1 1/2 tablespoons olive oil
- 1/2 green pepper, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, minced
- 16-oz. jar spaghetti sauce
- 1 pound ground beef, browned and drained
- 6 lasagna noodles, cooked and cut in half
- 12-oz. container small-curd cottage cheese
- 4 slices mozzarella cheese
- 1/2 cup Parmesan cheese
- Heat oil in a skillet over medium heat. Sauté green pepper, onion and garlic until tender; drain. Transfer to a bowl; stir in spaghetti sauce and browned beef. In skillet, layer 1/3 of sauce mixture, half the lasagna noodles, half the cottage cheese, 2 slices of mozzarella and half the Parmesan. Repeat layers. Top with remaining sauce, making sure to cover all noodles. Cover and simmer over medium-low heat for 10 to 15 minutes. Remove from heat and let stand for 10 minutes before uncovering and serving.
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