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!

Cathy