May Recipe of the Month — Skillet Lasagna

Photo by Marusa Jonas, Nutrition Education Program
Photo by Marusa Jonas, Nutrition Education Program

May is National Beef Month. Celebrate by making this quick and easy one-pan meal!

(Yield: 6 servings)

• 1/2 pound lean ground beef
• 1 small onion, scrubbed with clean vegetable brush under running water, chopped
• 1 garlic clove, minced or 1/2 teaspoon garlic powder
• 1 (15 ounce) can tomato sauce
• 1 cup water
• 1/2 teaspoon dried oregano (optional)
• 1/2 teaspoon dried basil (optional)
• 1/2 teaspoon salt (optional)
• 3 cups whole wheat egg noodles, uncooked
• 1 (10 ounce) package frozen spinach, thawed
• 1 cup low-fat cottage cheese
• 2 ounces Mozzarella cheese, shredded

1. Wash hands with soap and water.

2. In a large skillet, brown ground beef, onion and garlic. Cook until internal temperature reaches 160°F as measured with a food thermometer. Drain fat.

3. Add tomato sauce, water, oregano, basil and salt, if desired. Bring to a boil.

4. Add noodles and stir. Cover and boil gently for 5 minutes.

5. Break up thawed spinach into small pieces. Stir in skillet mixture. Bring to a boil. Cover and boil gently for 5 minutes. Stir mixture again.

6. Spoon cottage cheese on top. Sprinkle with shredded cheese.

7. Reduce heat, cover and simmer for about 10 minutes or until noodles are tender and mixture is hot and bubbly. Add water if it gets too thick.

8. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition Information: Serving Size (1/6 of recipe): Calories 280; Total Fat 9g; Saturated Fat 4g; Cholesterol 50mg; Sodium 500mg; Total Carbohydrates 31g; Fiber 4g; Total Sugars 6g; Protein 22g; Vitamin A 120%; Vitamin C 30%; Calcium 20%; Iron 20%; ESHA Food Processor