Skillet Lasagna

One of my personal goals is to eat less meat, like it says in the W.O.W. vrs 12-13.  This is just something I feel is important.  I feel like it just isn’t necessary to eat meat everyday, especially not every meal!  I love my own animals, and I wouldn’t be willing to kill my chickens, so why should I kill another one, just for dinner, especially when it isn’t needed.
I am signed up for Martha’s daily recipe, so everyday I get a new recipe emailed to me. I got this one a while back and thought I needed to try it.   So, when I noticed this recipe was meat free I thought for sure I’ll try it, in fact I’ll make it tonight!
I changed it slightly to the ingredients I had on hand, and added some spices from my mom’s recipe (which is quite possibly the best in the world)!  It turned out so good, it was  all I could think about for days!  And it was quick as a snap.
Skillet Lasagna
approx. 6 servings, 8 Weight Watchers points per serving
Preheat oven to 400 degrees.
In a skillet over med-high heat, add:
2 14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
3 tsp minced garlic (I was lazy and used the jarred kind packed in water)
1-2 T olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2+ tsp of Basil, oregano and fennel seeds (each)
Bring to a boil, then reduce heat and simmer for about 12 minutes.  Stirring occasionally.
Meanwhile, in another boil mix together:
1 18 oz small curd low fat cottage cheese
2/3 c finely grated Parmesan (the kind you buy off the shelf, not the fridge section…know what I mean?)
3 T dried parsley
2 beaten eggs
3/4 c Mozzarella
salt and pepper
When red sauce is done, scrape 2/3 out into another bowl. Then layer with noodles (6 sheets no-bake lasagna noodles)
and cottage cheese mixture, and repeat.  (it may also be nice to add some sliced black olives)  Top with one cup Mozzarella.
Then place back on the burner, medium high heat for five minutes covered.  Remove the lid and place the whole skillet into preheated 400 degree oven (make sure your skillet is oven safe!) and bake for 15 more minutes.
Let stand a few minutes before serving!
Enjoy! It is so good!


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Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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  1. >That same command from the Word of Wisdom has been on my mind recently, too, along with the one to eat things "in the season thereof." I have some work to do, but I know I'll be blessed as I try.

  2. >thanks for the recipe. it looks tasty! I really appreciate the WW points. I have been trying to keep track of points lately. I have been into batch cooking. At the beginning of november I spent one day and made all our dinners for the whole month! One of the meals was lasagne. It is super cheap to do it that way to because you can buy in bulk. Anyway, I will have to try this one! I hope you are well. Etta is absolutely adorable!! I can't believe how fast she is growing. I love all your posts too! It always makes me feel sad we didn't hang out more when we lived in the same town-I could have learned so much from you! Anyway, I love seeing you and Justin as parents, it is a beautiful thing.

  3. In the instructions you reference noodles, but they are not in the ingredients list. Would you share what kind and how much to use?