Quick & Easy Skillet Lasagna Recipe
Marji (she’s my sister in law you know) shared this recipe on her personal blog last year and it’s become one of our family favorites! I can almost always find the mini-bow tie pasta on sale for $1 per box at Fred Meyer, and I had everything else in my stockpile or fridge.
I have to warn you… at first when I looked at all the ingredients, I was overwhelmed. BUT instead of parsley, basil, and oregano, I just used Italian seasoning. It was MUCH easier! This one will become a regular on my monthly menu!
To make this TERRAfit-friendly, use whole grain pasta and watch your serving size!
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
1 cup cottage cheese
1/4 cup grated Parmesan cheese
Dash basil, pepper
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.
- I usually just use dried chopped onion and garlic. It is just easier for me.
- I strain the cottage cheese before adding it.
- I only add 1 tsp. dried parsley.