OFN Staff Favorite
• 1 pound lean ground beef
• 1 jar (24 ounces) pasta sauce
• 2 C water
• 1 large sweet red pepper, chopped
• 1/4 C Italian salad dressing
• 1 tsp garlic powder
• 10 uncooked lasagna noodles, broken into 2-inch pieces
• 1-1/2 C 2 percent cottage cheese
• 1 C shredded part-skim mozzarella cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10 to 15 minutes, stirring occasionally. Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.
