Skillet Lasagna
Ingredients
2 cup uncooked mafaldine pasta (also known as reginette)
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, diced
1/2 teaspoon garlic salt
2 teaspoon Italian seasoning
2 teaspoon diced garlic
15-ounce can tomato sauce
1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup cottage cheese or ricotta (optional)
Directions
On the stove top, bring a pot of saltwater to boil. Cook the pasta to al dente, according to package instructions. Drain and set aside.
Add olive oil to a large skillet over medium heat. Add chopped onion, and cook until translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the beef along with the garlic salt and Italian seasoning. Cook until no longer pink while breaking up the beef with a wooden spoon.
Add the cooked pasta, Parmesan cheese, optional ricotta cheese, and tomato sauce to the skillet. Stir everything to combine. Top with Mozzarella and turn the heat down. Cover the skillet and cook until the cheese is completely melted.
