Read the sequence from the top before cutting, painting, or moving pieces.
Recipe Re-post! (hope you don’t mind!) I am signed up for Martha’s daily recipe, so everyday I get a new recipe emailed to me. I got this one a while back and thought I needed to try it. When I noticed this recipe was meat free I thought for sure I’ll try it, in fact I’ll make it tonight! I changed it slightly to the ingredients I had on hand, and added some spices from my mom’s recipe (which is quite possibly the best in the world)! It turned out so good, it was all I could think about for days! And it was quick as a snap. Skillet Lasagna approx. 6 servings, 8 Weight Watchers points per serving Preheat oven to 400 degrees. In a skillet over med-high heat, add: 2 14.5 oz cans diced tomatoes 1 8 oz can tomato sauce 3 tsp minced garlic (I was lazy and used the jarred kind packed in water) 1-2 T olive oil 1 tsp sugar 1 tsp salt 1/2 tsp pepper 1/2+ tsp of Basil, oregano and fennel seeds (each) Bring to a boil, then reduce heat and simmer for about 12 minutes. Stirring occasionally. Meanwhile, in another boil mix together: 1 18 oz small curd low fat cottage cheese 2/3 c finely grated Parmesan (the kind you buy off the shelf, not the fridge section…know what I mean?) 3 T dried parsley 2 beaten eggs 3/4 c Mozzarella salt and pepper1 box (or less) No cook Lasagna Noodles
When red sauce is done, scrape 2/3 out into another bowl. Then layer with noodles and cottage cheese mixture, and repeat. (it may also be nice to add some sliced black olives) Top with one cup Mozzarella. Then place back on the burner, medium high heat for five minutes covered. Remove the lid and place the whole skillet into preheated 400 degree oven (make sure your skillet is oven safe!) and bake for 15 more minutes. Let stand a few minutes before serving! Enjoy! It is so good!
