Tuesday, May 29, 2012

Skillet Lasagna

Who likes lasagna? I'm definitely raising my hand on that one!
For a long time, I was not able to have lasagna here in Ghana because, one, there were nothing like lasagna noodles (and I've only tried making pasta of any kind once and it was an absolute disaster!), and two, the few kinds of cheese we could get were VERY expensive!
We can now get lasagna noodles, but cheese is still limited and though not as costly as it used to be, it ain't cheap!
When I found this recipe, I was thrilled! And when I made it, my family was thrilled!
Now maybe you can get cheese cheaply where you live. That is still no reason not to make this.
It's cheaper than regular lasagna and much, much faster! Plus, no baking, so on really hot days, no need to heat up the kitchen more than normal!

Skillet Lasagna

1 lb. ground beef
8 curly lasagna noodles, broken into 2 inch pieces
1 jar (26 oz) marinara/tomato/spaghetti sauce
2 c. water
1 c. shredded cheese (mozzarella, cheddar, or whatever you've got!)
3/4 c. ricotta or cottage cheese, optional (it really isn't necessary! I've never had either and it still
          tastes great!)

Cook meat in a large skillet over med-high heat, stirring often to break up meat, 4-5 minutes, or until browned. Drain off fat. Stir in noodles, sauce and water; bring to a boil. Cover: reduce heat and simmer, stirring often, 18 minutes or until noodles are tender. Remove from heat; stir in 1/2 cup shredded cheese. Spoon ricotta on top (if using); add remaining shredded cheese. Cover 3 minutes to melt cheese.



Anna Huckabee said...

Cottage cheese is really easy to make. Simply take the milk and heat it until it is just steaming. Then add vinegar, a teaspoon at a time until the milk curdles. The cheese will separate out easily. A gallon of milk gives a cup or two of cottage cheese and the rest is whey. You can use the whey for all kinds of things - like instead of water or milk in your bread making, or in pancakes the same way. Whey also makes saur kraut when you put it over cabbage and let it set out for several days.

Laura Consford said...

I have used sour cream and the triangle cheese pieces as a substitute for cottage cheese. It is yummy too. If you can get cream, you can make sour cream by adding 1 Tbsp. vinger to 1 cup of cream.

MrsJohn said...

Thanks, gals! Since my hubby DESPISES cottage cheese, I never worry about it, but for those who love it, these are great substitutes!