Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound | Cooked, Drained Ground Meat (ground turkey is good) |
| 1 Small Package | Spaghetti Mix (dry) |
| 1 Pint Carton | Small Curd Cottage Cheese |
| 3 Cups | Dry Wide Noodles |
| 1 Small Package | Spaghetti Mix (2nd package) |
| 3 Cups | Canned Tomatoes with Juice |
| 1 Cup | Water |
| 1 Tablespoon | Parsley Flakes |
| 1 Tablespoon | Sweet Basil |
| 1 Big Package | Grated Jack or Mozzarella Cheese |
Instructions
- In a big skillet, layer ingredients in the following order:
- First, add the cooked and drained ground meat. Sprinkle one small package of dry spaghetti mix over the meat.
- Next, add the pint carton of small curd cottage cheese, followed by the 3 cups of dry wide noodles.
- Sprinkle the second small package of spaghetti mix over the noodles.
- Pour the 3 cups of canned tomatoes with their juice over these layers, and finally, add 1 cup of water.
- Gently poke holes through the layers so liquid gets to the bottom and prevents the meat from scorching.
- Sprinkle the 1 tablespoon of parsley flakes and 1 tablespoon of sweet basil over the top of the assembled layers.
- Bring the mixture to a boil. Cover the skillet and reduce the heat to a simmer.
- Cook for 35 minutes, or until the noodles are cooked through.
- Remove the skillet from the heat. Cover the entire top of the lasagna with the big package of grated Jack or Mozzarella cheese.
- Cover the skillet again and let it sit for 10 minutes to melt the cheese.
