"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Skillet Lasagna Recipe

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This recipe for Skillet Lasagna, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Thursday, June 19, 2008


1 lb. ground turkey
1 large onion, chopped
1 clove garlic, finely chopped
2 cups bottled pasta sauce
1/2 cup chopped fresh parsley
1 tsp dried oregano
3/4 tsp dried basil
1 lb large-curd cottage cheese
1 cup (4 oz) shredded mozzarella
1/2 cup grated Parmesan cheese
4 to 6 oven-ready lasagna noodles.

Cook turkey, onion and garlic in nonstick skillet 8 minutes, until lo longer pink. Add 1 cup pasta sauce, parsley, oregano and basil; spread evenly in skillet. Spread cottage cheese over top. Sprinkle with half the mozzarella and Parmesan. Top with 4 or more noodles to cover cheese. Break up remaining noodles to fill in open areas. Pour remaining pasta sauce over top; gently press down noodles to moisten.

Cover; simmer 15 minutes, until noodles are tender. Top with remaining mozzarella and Parmesan. Cover; simmer 2 minutes or until cheese is melted. Let stand, covered, 15 minutes.




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