| Lasagna, Quick Skillet |
| Number of Servings |
6 |
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Serving Size |
1 cup |
| Preparation Time |
10 minutes |
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Cooking Time |
30 minutes |
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| Quantities |
Ingredients |
| 1/2 cup | onion, chopped |
| 1/2 pound | ground beef |
| 1 can (15 ounces) | tomatoes |
| 1 can (6 ounces) | tomato paste |
| 1 tablespoon | parsley (optional) |
| 2 teaspoons | oregano |
| 1 1/2 cups water | water |
| 1 teaspoon | garlic powder |
| 2 cups | egg noodles (cooked) |
| 3/4 cup | low fat cottage cheese |
| 1/4 cup | Parmesan Cheese |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- frying pan and cover
- mixing spoon
- measuring spoons
- measuring cup
- saucepan
- can opener
- strainer or colander
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- Cook beef and onion in frying pan until beef is brown and onion is tender.
- Drain off fat.
- Add tomatoes, tomato paste, parsley, oregano, water and garlic powder to beef mixture. Bring to a boil and simmer until sauce is thick, about 25 minutes.
- Add cooked, drained noodles to the beef mixture. Stir to prevent sticking.
- Mix cheeses and drop by spoonfuls into the frying pan.
- Cover and heat over low heat for about 5 minutes. Refrigerate leftovers.
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| NOTES: Variation: To decrease fat, cholesterol, and calories; omit the beef and add vegetables such as broccoli or zucchini in the sauce.The nutritional analysis was based on medium fat ground beef; the fat and calories would be lower if lean ground beef were used. |
| Nutrition Information |
| Calories |
260 |
| Total Fat |
10g |
| Saturated Fat |
4.5g |
| Protein |
16g |
| Carbohydrates |
24g |
| Fiber |
3g |
| Sugar |
5g |
| Vitamin A |
25% |
| Vitamin C |
40% |
| Calcium |
10% |
| Iron |
15% |
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