Skillet Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 342.3
- Total Fat: 10.7 g
- Cholesterol: 84.1 mg
- Sodium: 691.1 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.9 g
- Protein: 28.0 g
View full nutritional breakdown of Skillet Lasagna calories by ingredient
Introduction
A much quicker version of the Italian classic; less time, but no less taste. A much quicker version of the Italian classic; less time, but no less taste.Number of Servings: 6
Ingredients
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1 pound lean ground beef
1 small onion (chopped)
3 cloves garlic (minced)
1 (14-ounce) can diced tomatoes (undrained)
1 1/4 cups water
8 ounces tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2 1/2 cups broken-up whole wheat lasagna noodles
1 cup fat-free cottage cheese
1/4 cup fat-free grated Parmesan cheese
Dash dried basil and pepper (optional)
1 egg
Shredded fat-free mozzarella cheese for garnish
Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.
Member Ratings For This Recipe
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KAYE2681
Great recipe! Its a great alternative to lasagna, which is good for me because I'm such a pasta lover. Its a little gooey at first, but if you let it cool off a little first, it turns out great. We will add this to our dinner menu more often. Try using Jennie-O Italian Seasoned Turkey, its great! :) - 1/20/09
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STACIMILLER
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GETFITAGAIN09
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SUNSET733
Easy to make. I used Italian diced tomatoes so didn't need to use extra Italian seasonings. Used zucchini instead of noodles, so didn't add water. Decreased cottage cheese by 1/4 cup and used mozzarella instead. Used 6 cheese mix for parmesan. Would use tomato paste for sauce if using zucchini. - 11/25/08
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S2NDSTAR
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REFUSE2BFAT@30
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PAMANN247
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TRISH_THEDISH
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LUNA627
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PNMOTLEY
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TRISH_CA
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CHGOMOMMA
This was GREAT! So much easier than traditional lasagna and absolutely delicious! My 14 y.o. said, "This is diet food?!" Definitely being added to my meal rotation. I used farfalle (bow ties) instead of broken lasagna, but was otherwise faithful to the recipe. I might add mushrooms next time. :) - 5/22/09
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KABLAKE
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POLELENE
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SINDLICIOUS
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SHERYLEK
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ALBOYER
OMG SO AMAZING!!!! I loved it, I am a huge Italian foodie and that usually kills my diet. Also it makes SO MUCH! A serving was really filling I loved every bite of it. My husband also loved it a lot and he isn't easy to please when it comes to healthy foods, he loves his sausages and cheeses! - 5/27/09
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BARBATL
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MALNET
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BC-COUNTRY
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CIN3DEE1
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SISTER337
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MYYEAR20091
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FCI2009
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BRAZGIRL
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MONKEYNUT1562
I made this using Ricotta, Low Fat Cheddar and Low fat Mozz. I added a tin of aduki beans for fibre, but only used 60g Lasagne sheets, and cooked in the oven. I used a little oil to sauté the onions and divided the recipe in 5 not 6, cals / portion 600, higher but still OK on a 1500/2000 cal plan - 3/12/09
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PINKBLOSS
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