If certain cartoon cats are to be believed, lasagna is everyone's favorite. Stovetop Lasagna brings those slow-cooked flavors to the table with a speed and ease that would make that orange-striped feline proud. Stovetop Lasagna has the creamy cheese, sweet tomato sauce, and tender noodles you expect from an oven lasagna, as well as a beefy, savory filling. You'll love every stretchy, hearty bite, even (or especially) on Mondays.
Ingredients• 1 pound lean ground beef, 90% lean • 1 (24-ounce) jar pasta sauce • 2 cups water • 1 large sweet red pepper, chopped • 1/4 cup Italian salad dressing • 1 teaspoon garlic powder • 10 lasagna noodles, uncooked and broken into 2-inch pieces • 1 1/2 cups 2% cottage cheese • 1 cup part-skim mozzarella cheese, shredded
In a large skillet over medium heat on the stove-top, cook the beef until no longer pink.
Drain the excess liquid at the bottom of the skillet.
Stir in the pasta sauce, water, red pepper, salad dressing, and garlic powder, and bring the mixture to a boil.
Stir in the noodles.
Reduce the heat to medium-low and cover.
Cook until the noodles are tender, for 10-15 minutes. Stir occasionally and try to prevent too much steam from escaping.
Uncover and stir in the cottage cheese until heated through.
Remove the skillet from the heat and top with mozzarella cheese.
Cover and let stand until the cheese is thoroughly melted, about 5 minutes.