This skillet lasagna can be made in about 20 minutes, is economical, has all the flavors of Lasagna but in a perfect serving size for a smaller family!
16ouncecan diced tomatoesundrained
6ouncecan tomato paste
1tablespoondry Italian seasoning
8ouncesEgg Noodleshalf of a 16 oz pkg, cooked and drained
In large skillet, cook ground beef and onion over medium high heat until no longer pink in center. Drain off any grease.
Add tomatoes in juice, tomato paste, water, Italian seasoning, and garlic powder to skillet. Stir well and lower heat to simmer for ten minutes, while you cook the egg noodles separately.
Stir cooked egg noodles into the sauce.
In separate bowl, stir together cottage cheese and mozzarella. Drop by spoonfuls over top of lasagna skillet. Cover and let cook about five minutes, until the cheese melts.
To double: Cook the entire package of egg noodles and double the sauce and cheese recipe. After you drain egg noodles, pour them into a 9x13 baking dish. Spoon cooked sauce over top and dollop with spoonfuls of cheese and bake in a 350 oven until cheese is melted, about 5 minutes.