Skillet Lasagna

This has become one of my favorite recipes over the last few months. It is my own variation on a Pampared Chef recipe. The PC recipe is good too, but I just simplified mine a little and it's still just as good. It is as good as lasagna made in the oven (my husband couldn't even tell the difference), but is much easier and faster.

Ingredients:

1 lb ground beef or turkey
1 T. Italian seasoning

1 jar spagetti sauce - any flavor you like

1 jar of water (after you pour in the sauce)
8 lasagna noodles

1 (8 oz.) container fresh whole milk ricotta cheese
1/2 T. dried parsley

2 oz. Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 tsp corsley ground black pepper

Place meat in skillet on medium-high. Stir in Italian seasoning. Cook until browned, breaking up pieces as it cooks. Once meat is browned, add in jar of spagetti sauce. Fill jar with water and add to pan. Stir until it is all blended. Break lasagna noodles into 3 peices each and add to pan. Cook on medium-high allowing to come to a slight bowl.

Meanwhile in a small mixing bowl, mix togther the ricotta cheese, dried parsley, Parmesan cheese, mozzarella cheese and black pepper. Set aside.

Once noodles begin to get soft and the sauce begins thickening, drop cheese mixture by the spoonfuls all over the top of the pasta. Cook on medium until sauce has thickened and cheese is a little bubbly. You can top with a little more Parmesan and mozzarella cheese if you like.

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