Instead of breaking out the Pyrex baking dish just toss all of your ingredients into a skillet and make this easy lasagna. I really like making this casserole in the skillet because it just somehow seems easier than making it in a traditional baking pan. Plus, your kiddos and other family members will find it pretty dang neat to see a lasagna cooking on the stove top in a skillet. I LOVE using my cast iron skillet for this meal.
My kids absolutely adore this recipe, too. Whenever I say that I am making lasagna my youngest son asks if it is the kind cooked in the frying pan haha!
Ingredients
1 lb ground beef
1/2 lb Jimmy Dean mild Italian sausage
1 jar(s) (26 oz) Newman’s Own tomato & basil pasta sauce (your favorite)
1 c water
6 Barilla lasagna noodles, uncooked (broken into 2 inch or so pieces)
12 oz container of Borden cottage cheese (I like small curd)
1/2 c Kraft grated Parmesan cheese
1 Tbsp McCormick dried parsley
1 Eggland’s Best egg
2 c Kraft shredded Italian blend cheese
1 small green pepper (about half a cup)
1/4 c onion
In a large skillet cook together ground beef and Italian sausage. Half way through add the green peppers and onion. Cook until meat is cooked through and onions are clear. Drain.
Stir in pasta sauce, water and uncooked, broken lasagna noodles.
Reduce heat to medium-low and cover with a lid. Cook for 20 – 25 mins. Stir occasionally until pasta is almost tender.
Meanwhile, in a small bowl, mix cottage cheese, Parmesan, parsley, and egg. Spread over partially cooked meat mixture. Sprinkle with the shredded cheese. Cover again and cook 10 – 15 minutes longer or until cottage cheese mix is set and pasta is tender.
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Quick Tip: I serve this skillet lasagna with garlic toast and a green salad.