Quick Skillet Lasagna

40 min · Serves 7

Based on a recipe from Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• ½ cupchopped onion
• ½ lblean ground beef
• 1 canlow-sodium canned tomatoes
• 1 canlow-sodium tomato paste
• 14.8 mlfresh parsley (optional)
• 1½ cupswater
• 4.9 mlgarlic powder (optional)
• 2 cupscooked egg noodles
• ¾ cuplow-fat cottage cheese
• ¼ cupParmesan cheese

How to cook it

1. Sauté the ground beef and chopped onion in a large skillet until the meat is browned and the onion is tender, then discard any rendered fat.
2. Stir in the canned tomatoes, tomato paste, water, and, if using, the fresh parsley and garlic powder.
3. Bring the sauce to a boil, then turn down the heat and simmer uncovered for about 25 minutes until thickened.
4. Boil the noodles in a separate pot according to the package directions, then drain them well.
5. Toss the drained noodles into the skillet with the meat sauce, stirring gently to keep them from sticking.
6. Stir together the cottage cheese and Parmesan, then spoon dollops of the cheese mixture evenly over the top.
7. Cover the skillet and cook over low heat for about 5 minutes until the cheese is heated through.

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