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Quick Skillet Lasagna
(Published: )
Prep Time Cooking Time Servings
6 people
  • 1-1/2 c Italian veggie ground round
  • 1 tbsp salt
  • 4 c Kamut rotini pasta
  • 1 tsp vegetable oil
  • 2 patty pan squash, cubed
  • 1 onion, peeled and chopped
  • Half sweet pepper, diced
  • 4 c sliced mushrooms
  • 1 tsp dried oregano
  • 1/4 tsp pepper
  • 1 jar pasta sauce
  • 1 tub cottage cheese, drained and creamed
  • 2 c shredded mozzarella cheese

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Fill large pot with 16 cups (4 L) water. Add salt and cover. Place over high heat and bring to boil. Add pasta; stir well with slotted spoon. Boil, stirring occasionally, for 8 minutes. Test for doneness, using slotted spoon; taste. If pasta is tender but still firm, it is ready. Drain.

In an oven-proof skillet, heat oil. Add zucchini, onion, red pepper, mushrooms, ground round, oregano and pepper. Cook, stirring with wooden spatula, for 8 minutes or until vegetables are tender.
Pour in pasta sauce; simmer for 5 minutes, stirring occasionally. Add pasta; stir well, then smooth surface.
Beat cottage cheese with a beater to cream. Stir cheese into pasta. Sprinkle on-top with mozzarella.
Place under broiler for 5 minutes or until cheese is bubbling and golden brown.

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