Skillet Lasagna- Julene McConkie

Skillet Lasagna

1 pound 93% lean ground beef
1 small onion, chopped
1 clove minced garlic
1-1/2 C. diced tomatoes undrained
1 1/4 C. water
1 8- oz can tomato sauce
1 T dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp. salt
2-1/2 C. whole wheat pasta uncooked ( I use penne shape)
1 C. fat-free cottage cheese or fat free ricotta
1/4 C. Fat free grated parmesan cheese
dash basil, pepper , optional
shredded fat free mozzarella cheese
In large skillet, brown beef with onion 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.
Combine cottage and Parmesan cheese. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 min. Sprinkle with shredded mozzarella, if desired.