Friday, April 27, 2012

Quick Easy Skillet Lasagna {with bonus hidden veggies}

Can't believe my week with my sister is almost over!! It's been so nice to be in Utah cooking meals together and spending quality time together with our mom, sister-in-law and friends!

So...a few weeks ago I wanted lasagna, but I didn't have hours to make it, so this was the result! I am excited about this cause again, it was a hit with the kids and quick! Plus, I couldn't get enough of this...a keeper for sure.

Cook time: 30 minutes or less
Serves: 4-6
  • 1 lbs ground beef
  • 1 onion, grated
  • 2-3 cloves of garlic, chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 3/4 cups spaghetti sauce
  • 1 1/2 cup water
  • 2 1/2 cups dry noodles (recommended: farfalle or mini lasagna noodles)
  • 1/2 tsp italian seasoning
  • Salt and pepper to taste
  • 1 cup cottage cheese
  • 1 cup mozzarella, divided
  • 1 egg
  • 1/4 cup parmesan cheese
  1. Begin to brown the ground beef. Add the grated onion, garlic, zucchini, and carrot. Cook for 5-6 minutes, or until beef is no longer pink.
  2. Add the spaghetti sauce, water, noodles, seasoning, salt and pepper. Bring to a boil, then reduce to medium low and cover. Cook for about 2 minutes less than al-dente (look on the package of noodles for the recommended al-dente amount of time).
  3. Meanwhile, combine the cottage cheese, 3/4 cups of the mozzarella, egg, and parmesan cheese.
  4. When noodles are 2 minutes shy of al-dente, all the cheese mixture. Cook for another few minutes, or until the noodles are soft.
  5. Sprinkle remaining cheese on top, and serve with your favorite garlic bread!
Next time, I think I will add a couple handfuls of baby spinach (see if I can sneak even more veggies into some picky eaters!

Bon appetit!

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