Skillet Lasagna 5.11.09

Skillet Lasagna
1 lb ground chuck
2 tbsp dehydrated minced onion
2 garlic cloves, minced
Salt and Pepper to taste
1 tbsp worcestershire sauce
24oz jar tomato and basil spaghetti sauce
16 oz pkg Campanelle pasta, cooked al dente as directed on package
12-oz low fat cottage cheese
8-oz Neufchatel cheese
1/3 cup grated Parmesan cheese
1 tbsp dried parsley flakes
1 cup shredded Italian blend cheese
1/4 cup sliced green onions

Brown the beef in a 12-inch oven proof skillet over medium-high heat until thoroughly cooked, stirring freqently. Drain. Reduce heat to medium. Preheat the broiler. Add onion, garlic, salt, pepper and worcestershire to beef; cook 5 to 8 minutes or until onion is tender; stirring occasionally.

In a large bowl, combine cottage cheese, Neufchatel, parmesan, and parsley flakes; mix well.

Remove the sauce from the heat and stir in the cooked, drained Campanelle until well combined. Spoon the cheese mixture over top of the noodles and sprinkle with the Italian Blend Cheese and the sliced green onions. Broil, about 8 inches from heating element for about 6-8 minutes or until the cheese begins to turn a bit golden.

Let stand about 5 minutes before serving.

My opinion: Kind of ugly, but it tastes really good!