Receta Creamy Skillet Lasagna
This dish was a result of yet, another attempt to get rid of left over food.
I will always remember this recipe as one of the final meals I discovered and made before we made the big move from Louisiana to New Mexico. It was listed on our last menu in the Cajun state. Truth be known, I wanted to blog about it the same day I made it, however, taking pictures of it just wasn't going to be possible with all the boxes and packing paper surrounding the kitchen table (which is wear I take the majority of my pictures).
I decided to take the recipe with me on the trip and save it for when we truly were able to settle down and I was free to go camera crazy with the food.
When I made this the first time, the family LOVED it.
So much so, that Husband Man suggested that I keep this recipe as our go-to recipe for lasagna.
This is not your traditional way of making it.
There's only one pan to cook it in. You don't cook the noodles separately. And there is no layering or baking involved.
Just a skillet and your ingredients and your finished! It's that simple!
Try and see for yourself :)
Creamy Skillet Lasagna
(Serves 6)
Ingredients:
- 1 lb. lean ground beef
- 1 medium chopped onion
- 2 garlic cloves, minced
- 4-8 regular lasagna noodles
- 1 jar (24 oz.) tomato and basil pasta sauce (we used Bertolli's)
- 1 and 1/2 cups of water
- 1 (16 oz.) container low-fat cottage cheese
- 1 (8 oz.) package 1/3 less fat cream cheese (softened)
- 1/3 cup grated Parmesan cheese
- 1/4 cup sliced green onions
- 1 tbsp. dried parsley flakes
- 2 cups shredded Italian cheese blend (or mozzarella)
Directions:
1. In a 12 inch skillet, cook ground beef, onion, and garlic over medium heat until beef is thoroughly cooked and the onions are translucent, stirring frequently. Drain and put back in skillet.
2. Add uncooked noodles, breaking them into 2 inch squares. Add pasta sauce and water. Mix well. Bring to a boil. Reduce the heat medium-low. Cover and cook for 15 to 17 minutes or until noodles are tender and the liquid is mostly absorbed.
3. In a large bowl, combine cottage cheese, cream cheese, Parmesan cheese, green onions, and parsley flakes. Mix well.
4. Spoon cottage cheese mixture evenly over cooked beef and noodles. Sprinkle with Italian cheese blend. Cover and cook for 5 to 7 minutes or until cheese is melted. Let stand for 5 minutes before serving.
**Libby's Notes: Do not worry about breaking the noodles into 2 inch squares. Just break them apart so they will fit in the skillet.
Recipes Source: Adapted from Pillsbury.com Original recipe can be found here.