Skillet lasagna

Yield: 8 Servings

Measure Ingredient
½ teaspoon Olive oil
1 pounds Ground chicken breast,
\N \N 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
\N \N 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
\N \N Grated

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

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