Skillet Lasagna is a quick and easy meal to prepare after a long day’s work. It’s vegetarian, but you could easily add ground beef to this dish to please the meat lover in your family. A package of thawed, frozen chopped spinach would also be a nice addition to the dish. The original recipe is from Southern Living. I did a few adaptations when I made this version.
Step one: Chop an onion and a couple of cloves of garlic. Saute until soft in EVOO.
Step Two: Pour in a jar of spaghetti sauce, a package of egg noodles, and two cups of water. Stir frequently and add more water as needed until the noodles are cooked through.
Step Three: Mix a 16 oz container of cottage cheese, an egg, and 3/4 cup of shredded Italian style cheese in a small bowl.
Step Four: Spread the cottage cheese mixture over the cooked noodle mixture. (Shown below) Cover the dish with more Italian style shredded cheese. (Not shown)
Step Five: Cover the dish and lower the heat. In 5-8 minutes, the cheese will be melted and warm.
Step Six: Sprinkle with fresh basil. Serve and enjoy! (Not shown)
This is the original SL recipe. I used an entire package of egg noodles, cottage cheese instead of ricotta, and I doubled both cheese amounts.
1 small onion, chopped
1 teaspoon minced garlic
1 tablespoon olive oil
1 (26-oz.) jar tomato-and-basil pasta sauce
1/2 (12-oz.) package multigrain extra-wide egg noodles
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/2 cup low-fat ricotta cheese
1 cup (4 oz.) shredded Italian six-cheese blend
2 tablespoons chopped fresh basil (optional)
1. Sauté onion and garlic in hot oil in a 10-inch skillet over medium heat 5 minutes or until vegetables are tender. Stir in pasta sauce, egg noodles, and 1 cup water. Bring to a boil; reduce heat to medium to medium low, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is just tender and liquid is almost absorbed. Stir in salt and crushed red pepper.
2. Stir together ricotta and 1/2 cup shredded cheese. Drop by heaping tablespoonfuls over pasta. Sprinkle with remaining 1/2 cup cheese.
3. Cook, covered, over low heat 5 minutes or until thoroughly heated and cheese is melted. Remove from heat, and let stand 5 minutes. Sprinkle with basil, if desired.
Total Time 35 minutes. Prep: 10 min., Cook: 20 min., Stand: 5 min.
Yield: Makes 6 servings
Southern Living, AUGUST 2008
Wow that looks good. I am going to have to make it. I think my kids will actually eat this! Yay!!
OH my goodness. Looks delicious!! xoxo
I will need something like that for tomorrow’s meal, I will be all cornbeefed out!
YUM!!! I’d love to make that for company. T won’t eat cheese (still!!), but everyone else would enjoy it. He could have pb&j. 😉 😉
Paula this sounds so good! I just love all pastas and this looks easy. 🙂
This looks fantastic, and easy! I can’t wait to try it! Thanks for sharing!
I finally made this. It was out of this world good! Thanks for the recipe. I made it just like you did with the cottage cheese!