skillet lasagna

i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

you’ll need:

  • 1 lb ground turkey
  • 1 small onion, chopped
  • minced garlic
  • 1 can diced tomatoes
  • 1-1/4 cup water
  • 8 oz tomato sauce
  • dried parsley flakes
  • salt
  • whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
  • 1 cup part skim (or fat free) cottage cheese
  • 1/4 cup fat free grated parmesan cheese
  • 1 egg
  • shredded low fat mozzarella cheese for garnish

in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!

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