Creamy Skillet Lasagna

(24)
8 reviews.
  • 50 min prep time
  • total time
  • 12 ingredients
  • 6 servings

Ingredients

1
lb. lean ground beef
1/2
cup chopped onion (1 medium)
2
garlic cloves, minced
6
oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1
(26 to 28-oz.) jar tomato and basil pasta sauce
1 1/2 cups water
1
(12-oz.) container low-fat cottage cheese
1
(8-oz.) pkg. 1/3-less-fat cream cheese (Neufchâtel), softened
1/3
cup grated Parmesan cheese
1/4
cup sliced green onions
1
tablespoon dried parsley flakes
4
oz. (1 cup) shredded Italian cheese blend

Directions

  1. 1 In 12-inch nonstick skillet, cook ground beef, onion and garlic over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
  2. 2 Add uncooked noodles, pasta sauce and water; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 17 minutes or until noodles are of desired doneness and liquid is absorbed.
  3. 3 Meanwhile, in large bowl, combine cottage cheese, cream cheese, Parmesan cheese, green onions and parsley flakes; mix well.
  4. 4 Spoon cottage cheese mixture evenly over cooked beef and noodle mixture. Sprinkle with Italian cheese blend. Cover; cook 5 to 7 minutes or until cheese is melted and mixture is thoroughly heated. Remove from heat. Uncover; let stand 5 minutes before serving.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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