Skillet lasagna
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | pounds | Ground chicken breast, |
| Skinless -- cooked | ||
| ½ | cup | Onions -- chopped |
| ½ | cup | Bell peppers -- chopped |
| 1 | pack | Spaghetti sauce mix |
| 16 | ounces | Fat-free cottage cheese |
| 3 | cups | No Yolks. egg noodle |
| Substitute -- uncooked | ||
| 2 | teaspoons | Basil |
| 1 | tablespoon | Parsley |
| 14½ | ounce | Crushed tomatoes |
| 8 | ounces | No-salt-added tomato sauce |
| 1 | cup | Water |
| 8 | ounces | Fat-free mozzarella cheese |
| Grated | ||
Directions
In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon cotttage cheese over chicken mixture. Top with egg noodle substitute in a layer and sprinkle with remaining spaghetti sauce mix. Stir in basil and parsley. Pour crushed tomatoes, tomato sauce, and water over top, making sure all is moistened. Cover and simmer over low flame, 35 minutes or until noodles are done. Sprinkle with cheese over top and let set for 5 minutes before serving.
Recipe By : Cooking Cleverly, Using Your Gas Range Efficiently From: Kirk & Karen Mathis <mathiski@nwidate: 1 Jun 1996 21:57:09 Gmt