"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beth's Skillet Lasagna Recipe

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This recipe for Beth's Skillet Lasagna, by , is from Cooking with The Millers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Fisher
Added: Saturday, November 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lean ground beef
2 T. butter or margarine
1 envelope dry spaghetti sauce mix
1 pound creamed cottage cheese
3 cups broad noodles, uncooked
2 tsp. basil leaves
1 T. parsley flakes
1 can (16-oz.) tomatoes
1 can (8-0z.) tomato sauce
3/4 - 1 cup water
8 oz. mozarella cheese, sliced and cut into pieces

Directions:
Directions:
Brown meat in butter or margarine in an electric skillet. Sprinkle with half of the spaghetti sauce mix. Spoon cottage cheese over the browned meat. Top with noodles in a layer; sprinkle with remaining sauce mix, basil, and parsley. Pour tomatoes, tomato sauce, and water over top to moisten. Bring to a boil, cover, simmer 35 minutes or until the noodles are tender. Sprinkle mozarella cheese on top. Let stand 5 minutes for cheese to melt.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Better the second day as leftovers!

 

 

 

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