If certain cartoon cats are to be believed, lasagna is everyone’s favorite. Stovetop Lasagna brings those slow-cooked flavors to the table with a speed and ease that would make that orange-striped feline proud. Stovetop Lasagna has the creamy cheese, sweet tomato sauce, and tender noodles you expect from an oven lasagna, as well as a beefy, savory filling. You’ll love every stretchy, hearty bite, even (or especially) on Mondays.
Ingredients
- 1 pound lean ground beef, 90% lean
- 1 (24-ounce) jar pasta sauce
- 2 cups water
- 1 large sweet red pepper, chopped
- 1/4 cup Italian salad dressing
- 1 teaspoon garlic powder
- 10 lasagna noodles, uncooked and broken into 2-inch pieces
- 1 1/2 cups 2% cottage cheese
- 1 cup part-skim mozzarella cheese, shredded
Directions
Step 1 –In a large skillet over medium heat on the stove-top, cook the beef until no longer pink.
Step 2 –Drain the excess liquid at the bottom of the skillet.
Step 3 –Stir in the pasta sauce, water, red pepper, salad dressing, and garlic powder, and bring the mixture to a boil.
Step 4 –Stir in the noodles.
Step 5 –Reduce the heat to medium-low and cover.
Step 6 –Cook until the noodles are tender, for 10-15 minutes. Stir occasionally and try to prevent too much steam from escaping.
Step 7 –Uncover and stir in the cottage cheese until heated through.
Step 8 –Remove the skillet from the heat and top with mozzarella cheese.
Step 9 –Cover and let stand until the cheese is thoroughly melted, about 5 minutes.
Step 10 –Serve hot!
