Skillet Lasagna

This is a recipe my sis-in-law Marji shared this recipe with me and it’s become a family favorite!  It’s super easy to make and a yummy too!  When I got my Zaycon ground beef {best. beef. ever.} I cooked up about 10 pounds and mixed the diced tomatoes in with it, then froze it in 1 pound increments.  It sure makes for a quick meal on a busy night!  Don’t let the long list of ingredients fool you.  I cheat (read my hint below) and it ends up only being about 7 ingredients.  Thanks for the picture Marji!

Skillet Lasagna

1 pound ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 cups diced tomatoes, undrained
1 1/4 cups water
1 8-ounce can tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
2 1/2 cups bow tie pasta, uncooked {you can get these for $1 or under if you watch for a sale}
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper

Directions:

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring once. Stir in cottage cheese. Cover with and Parmesan cheese, and sprinkle in basil and pepper to taste if desired. Cover and cook for 5 minutes.

Tips:

* I usually just use dried chopped onion and garlic. It is just easier for me.
* I strain the cottage cheese before adding it.
* I cheat and just use Italian Seasoning instead of the parsley, oregano, and basil.