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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Who doesn't love a great lasagna?! But who has the time to make it?! This recipe is a fast and easy way to have lasagna any night. We make it at least once a week. Ingredients:
2 tablespoons olive oil |
1 lb lean ground beef |
1 small onion, chopped |
3 garlic cloves, minced |
1 (15 ounce) can diced tomatoes, undrained |
1 1/4 cups water |
8 ounces tomato sauce |
1 tablespoon dried parsley flakes |
1 teaspoon dried basil leaves |
1 teaspoon dried oregano leaves |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 1/2 cups rigatoni pasta, uncooked |
1 cup fat-free cottage cheese |
1/4 cup parmesan cheese, grated |
1/8 teaspoon black pepper |
1 egg |
1/2 cup mozzarella cheese |
Directions:
1. In a large skillet on medium high heat, add olive oil. Saute garlic and onion for 2 minutes. Add ground beef, cook until brown. Drain off any access grease from beef.
2. Add tomatoes, water, tomato sauce, parsley, basil, oregano, pepper (1/2 teaspoon) and salt. Stir in uncooked pasta.
3. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
4. Combine cottage, pepper (1/8 teaspoon) and Parmesan cheeses. Mix in the egg. Drop cheese mixture by rounded tablespoons onto pasta mixture.
5. Cover and cook for 5 minutes more.
6. Sprinkle mozzarella cheese on top and serve.
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