Skillet Lasagna

• 1 lb. Lean Ground Beef or Turkey - Meat Dept.
• 1 Small Onion, chopped - Produce
• 3 Garlic Cloves, minced - Produce
• 1 Can Muir Glen Diced Tomatoes, not drained - Aisle 3
• 1 & 1/4 Cup Water
• 8oz. Muir Glen Tomato Sauce - Aisle 3
• 1 Tbsp. Simply Organic Dried Parsley Flakes - Aisle 2
• 1 Tsp. Simply Organic Dried Basil Leaves - Aisle 2
• 1 Tsp. Simply Organic Dried Oregano Leaves - Aisle 2
• 1/2 Tsp. Unrefined Salt, optional - Aisle 2
• 2 & 1/2 Cup Whole Wheat Lasagna Noodles, broken up - Aisle 3
• 1 Cup Horizon Organic Cottage Cheese - Aisle 1
• 1/4 Cup Parmesan Cheese, grated - Aisle 1
• Dash of Basil & Ground Black Pepper - Aisle 2
• 1 Egg, beaten - Aisle 1
• Shredded Mozarella Cheese for garnish - Cheese Dept.

In a lage skillet, brown beef with onions and garlic.  Drain.  Add tomatoes, water, tomato sauce, parsley, basil, oreagno, and salt.  Stir in uncooked pasta.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine cottage and Parmesan cheeses.  Mix in the egg.  Sprinkle in basil and pepper to taste.  Drop cheese mixture by reounded tablespoons onto pasta mixture.  Cover and cook for 5 minutes more.  Sprinkle with shredded mozzarella and serve.

Serves 6

Adapted from www.recipes.sparkpeople.com