Friday, October 2, 2009

NEWLIE'S SKILLET LASAGNA

This recipe is from a friend of my husband's late aunt.

1 lb. ground beef
1 pkg (2-oz) dry spaghetti sauce mix
1 lb cottage cheese
3 cups medium-size noodles
1 tbsp sweet basil
1 tbsp parsley flakes
1/2 tsp salt
1 can stewed tomatoes
1/2 cup water
8 oz shredded Mozzarella cheese

In a large skillet, cook the ground beef until no longer pink. Drain off the fat and rinse with hot water. Put the ground beef back into the skillet and sprinkle half the dry spaghetti sauce mix over the meat. Next, spread the cottage cheese over the meat and sauce mix. Add the uncooked noodles in a layer over the cottage cheese. Sprinkle with the remaining half of the spaghetti sauce mix, the basil, parsley and salt over the noodles. Add the tomatoes with their liquid and the water, being sure all the noodles are moistened. Cover with a tight fitting lid. Cook on medium-low (about 250 degrees) for 30 to 35 minutes. Sprinkle the cheese over the mixture; return the lid and let steam for about 10 minutes for cheese to melt before serving.

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