Monday, March 10, 2008

Skillet Noodle Lasagna

1/2 pound wide egg noodles
1 container (1 pound) cottage cheese
1 package (10 ounces) frozen creamed spinach, thawed
1 jar (32 ounces) extra-meaty pasta sauce ( *Use whatever sauce you want)
1 package (8 ounces) shredded pizza cheese blend (mozzarella and cheddar)
1/4 cup grated Parmesan cheese

1. Cook noodles for 8 minutes, following package directions. Drain.
2. Meanwhile, in small bowl, mix together cottage cheese and spinach.
3. Spread 1 cup pasta sauce over bottom of large (12-inch) skillet. Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 cup cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.
4. Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.
5. Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes. Makes 8 servings.

** This meal is so fast and easy. I got it out of Family Circle magazine in 2003. I use to make this all the time when I came home from work. It was quick, easy and good. I served it with a salad and garlic bread of course.