Skillet Lasagna
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
olive oil
|
|
| 1 | pound |
chicken breasts
skinless, ground, cooked |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet bell peppers
|
*
|
| 1 | each |
spaghetti sauce mix
packaged |
* |
| 16 | ounces |
cottage cheese
fat-free |
|
| 3 | cups |
egg noodles
substitute, uncooked |
|
| 2 | teaspoons |
basil
|
*
|
| 1 | tablespoon |
parsley leaves
|
|
| 14 ½ | ounces |
tomatoes
crushed |
|
| 8 | ounces |
tomato sauce
no salt added |
|
| 1 | cup |
water
|
|
| 8 | ounces |
mozarella cheese, fat-free
grated |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
olive oil
|
|
| 453.6 | g |
chicken breasts
skinless, ground, cooked |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet bell peppers
|
*
|
| 1 | each |
spaghetti sauce mix
packaged |
* |
| 462.4 | ml/g |
cottage cheese
fat-free |
|
| 7.1E+2 | ml |
egg noodles
substitute, uncooked |
|
| 1E+1 | ml |
basil
|
*
|
| 15 | ml |
parsley leaves
|
|
| 419.1 | ml/g |
tomatoes
crushed |
|
| 231.2 | ml/g |
tomato sauce
no salt added |
|
| 237 | ml |
water
|
|
| 231.2 | ml/g |
mozarella cheese, fat-free
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 cottage 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.
