"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Easy Skillet Lasagna Recipe

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This recipe for Easy Skillet Lasagna, by , is from The Morgan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Haley Morgan
Added: Friday, January 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups ricotta
1/4 cup water
1/2 teaspoon salt
1/4 cup shredded Parmesan
1-2 cups mozzarella
1 pound lean ground beef or turkey
1 medium zucchini diced very small (approx 1 cup)
1 (26 ounce) jar pasta sauce (Ragu)
6 oven-ready lasagna noodles

Directions:
Directions:
In a medium bowl mix together ricotta, water, salt, Parmesan and 1/2 cup of the mozzarella and set aside.

Brown the beef in a large skillet with sides over medium high until no longer pink about 5 mins. breaking up clumps with a wooden spoon. Drain any fat if needed. Place back in skillet and add zucchini. Stir in 2 cups of pasta sauce and continue to cook on medium low to low heat.

Top the mixture with two lasagna noodles, set in center. Break 2 more noodles into medium-size pieces and fill in the edges. Gently spread the cheese mixture over the noodles. Lay on the 2 remaining noodles filling in sides with other broken pieces. Pour on the rest of the sauce and spread evenly, then sprinkle on the remaining cup or more of mozzarella cheese.

Cover skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let it cool for 5 minutes. Cut the lasagna into squares and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Easy, delicious and you can use the low-fat or fat- free Ricotta. If using the low-fat or free-free ricotta you may want to omit adding the water.

 

 

 

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