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SAUCY SKILLET LASAGNA
Dated: February 14 2019
1lb lean ground beef
1(14 1/2 ounce) can diced tomatoes, undrained
2eggs, lightly beaten
1 1⁄2cups ricotta cheese
1(8 ounce) packageof softened cream cheese
4cups Italian sauce
1(9 ounce) packageno-cook lasagna noodles
1cup shredded part-skim mozzarella cheese (I use about 1 1/2 cups)
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Transfer to a large bowl; stir in tomaoes and broccoli or spinach if using. In a small bowl, combine eggs, ricotta cheese and cream cheese.
Return 1 cup meat mixture to skillet; spread evenly. Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and half of the noodles. Repeat layers. Top with remaining sauce.
Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with mozzarella cheese. Let stand for 2 minutes or until cheese is melted.
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