from the kitchen of Mike Jackson

SKILLET LASAGNA

10 lasagna noodles (1/2 of 16 oz. pkg.)
1 lb. ground beef
1 small onion (minced)
1 (14 to 15 1/2 oz.) jar spaghetti sauce
1 (15 oz.) container cottage cheese
1 egg
1/4 tsp. salt
1/4 tsp. pepper
1 (4 oz.) pkg. shredded mozzarella cheese

Using very hot tap water, prepare noodles as label directs: drain. Meanwhile, in electric fry pan at medium high heat, cook ground beef and onion until meat is well browned and onion is tender.  Stir in 2/3 of spaghetti sauce; cook until heated.  Spoon 1/2 of the meat mixture into small bowl; set aside.  Reduce heat to low and keep remaining meat mixture in skillet simmering.  In medium bowl combine cottage cheese, egg, salt and pepper.  Spoon 1/2 cheese mixture evenly on meat mixture in skillet: top with 1/2 of lasagna noodles.  Sprinkle with 1/2 of mozzarella.  Repeat layering with remaining meat mixture, cheese mixture, lasagna, then remaining sauce and mozzarella.  Cover; cook 5 minutes until heated through.