Recipe: Creamy Skillet Lasagna

Creamy Skillet Lasagna
Source: Pillsbury Doughboy Family Pleasing Recipes: 170 Super-Fast and Easy Recipes That Everyone Will Love

1 lb. lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
6 oz. (3 cups) uncooked mini lasagna noodles (mafalda)
1 (26. to 28.oz.) jar tomato and basil spaghetti sauce
1 1/2 cups water
1 (12.oz.) container low-fat cottage cheese
1 (8.oz.) pkg.1/3-less-fat cream cheese (Neufch tel), softened
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
1 tablespoon dried parsley flakes
4 oz. (1 cup) shredded Italian cheese blend

Brown ground beef in 12-inch nonstick skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Reduce heat to medium. Add onion and garlic; cook 5 to 8 minutes or until onion is tender, stirring occasionally.

Add uncooked noodles, spaghetti sauce and water; mix well, bring to a boil. Reduce heat to medium-low; cover and cook 15 to 17 minutes or until noodles are of desired doneness and liquid is absorbed.

Meanwhile, in large howl, combine cottage cheese, cream cheese, Parmesan cheese, green onions and parsley flakes; mix well.

Spoon cottage cheese mixture over cooked beef and noodle mixture. Sprinkle with Italian cheese blend. Cover; cook S to 7 minutes or until cheese is melted and mixture is thoroughly heated. Remove from heat. Uncover; let stand 5 minutes before serving.

Yield: 6 (1 1/2-cup) servings