Friday, July 1, 2011

Skillet Lasagna #2

I had some no boil lasagna noodles that I needed to use, so I tried this recipe that I found on the web and we really liked it. It was also a perfect way to use up some of that zucchini that we had in the garden, but you could always leave it out too.


1 1/4 cups cottage cheese ( I drain mine first)
1/4 cup water
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella cheese

1 pound ground beef
1 cup zucchini diced
1 (26 oz) jar pasta sauce
4 oven ready(no boil) lasagna noodles

In a medium bowl, mix together the cottage cheese, water, salt, basil, oregano, pepper, Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.

Brown beef in large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low.

Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half and fill in the edges. Spread the cheese mixture over the noodles. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.

Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cook for at least 5 minutes. After about 10 minutes most of the liquid was absorbed.

4 comments:

  1. i love adding cottage cheese to lasagna - why isn't this more common knowledge!??

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    Replies
    1. I grew up with cottage cheese. I hadn't ever had ricotta until after I was married. I think we used it because we were poor. Cottage cheese was way cheaper.

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