Skillet Lasagna

Photo: flickr user me and the sysop

Ingredients

1/2 pound ground beef

1 med. zucchini, sliced (about 2 cups)

1 1/2 cups canned tomatoes, chopped

1 tablespoon instant minced onion

4 ounces lasagna noodles

1 can (8 oz.) tomato sauce

1 teaspoon Italian seasoning

1/4 teaspoon garlic salt

1 egg

1 cup Ricotta cheese

1 cup (4 oz.) shredded Mozzarella cheese

1/4 cup grated Parmesan cheese

Preparation

No precooking of lasagna noodles makes this lasagna a time saver.

In 10 inch skillet, brown beef. Remove from heat. Remove meat and drain excess fat. In same skillet, arrange sliced zucchini. Sprinkle with onion. Layer lasagna noodles over tomatoes, breaking to fit. Top with beef. Pour tomato sauce over beef. Sprinkle Italian seasoning and garlic.

In mixing bowl, beat egg slightly. Blend in Ricotta cheese. Spread over tomato sauce layer. Cover skillet. Cook over low heat 15 minutes. Sprinkle with Mozzarella and Parmesan cheese. With cover slightly ajar, continue cooking 5 to 10 minutes or until noodles are tender.

1 can of sliced mushrooms, drained, can be substituted for zucchini. This recipe is very easy to cook in an electric skillet.