Creamy Skillet Lasagna
Source of Recipe
1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
3 cups uncooked mafalda (mini lasagna noodles)
1 28-oz. jar tomato and garlic spaghetti sauce (or your favorite type)
1-1/2 cups water
1 12-oz. container small curd cottage cheese
1 8-oz. pkg. light cream cheese
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
2 cups shredded Mozzarella cheese
In heavy skillet, brown ground beef with onions and garlic. Drain thoroughly. Add uncooked noodles, spaghetti sauce and water to meat in skillet. Mix well and bring to a boil, then cover skillet, reduce heat and cook 15-17 minutes until noodles are tender, stirring frequently.
Meanwhile, combine cottage cheese, light cream cheese, Parmesan cheese and parsley in a small bowl until mixed.
Spoon cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with mozzarella cheese. Cover and cook 5 to 7 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. 6 servings