Easy Deep Skillet Lasagna

Easy Deep Skillet Lasagna

½ c. chopped onion
½ lb. ground beef (or Jimmy Dean Hot sausage if you like it spicy)
salt/seasonings to taste- Italian seasoning (basil, oregano, etc)

2-3 cloves minced garlic

Half a box of lasagna noodles broken into about 1” pieces. 

2 8oz cans tomato sauce

2 14oz cans diced tomatoes

½ -1 c. water

Salt to taste

1/2 cup Parmesan cheese

2 cups Cottage cheese

In a deep large skillet, sauté onions in a bit of oil until soft. Add the meat and break up, cooking until there is no more pink, seasoning as desired. Add the garlic and sauté a minute more.  

Add the noodles and stir in to get them coated in oil. This will help prevent sticking. 

Add tomato products and water.  Bring to a boil, stirring often. Make sure pasta is submerged and cover and simmer about 30 minutes. They will cook in the tomato sauce, which saves you from having to boil them separately and do all the work of layering a lasagna together.  Stir once during the 30 minutes to prevent sticking. If it looks like you'll need more water add some, but if it looks like your noodles are almost soft and you still have lots of liquid in there, then remove lid and boil it off.  Taste noodles to be sure they're cooked all the way through, and check to make sure the salt is right.  

When everything is ready, turn off the heat, stir in Parmesan cheese, and then cover top with cottage cheese.  Put lid back on to heat the cheeses for 5 minutes.  Serve straight out of the skillet.