Skillet Lasagna

8 oz ground meat (sausage, turkey, beef, pork)

1 med onion, chopped

2 cups spaghetti sauce

1 cup water

2 cups dried wide noodles (I break them up a bit)

1 1/2 cups coursely chopped zucchini

1/2 cup ricotta cheese

2 tablespoon grated parmesan or Ramano cheese

1 tablespoon fresh parsley

1/2 cup mozzarella cheese

In a large skillet cook sausage and onion until meat is brown and onion is tender, breaking up meat while cooking. Drain off fat. Stir is spaghetti Sauce and the water. Bring to boiling. Stir in noodles and zucchini. Return to boil, reduce heat. Simmer, covered, about 12 min or until noodles are tender, stirring occasionally.

Meanwhile, in a small bowl stir together ricotta, Parmesan, and parsley. Drop cheese by spoonful into 6 mounds over the sausage-noodle mixture in skillet. Sprinkle each mound with mozzarella. Cover and cook on low heat for 4-5 min until cheese mixture is heated through. Let stand for 10 min before serving.

To lighten: Use reduced fat ricotta and mozzarella cheese. Use ground turkey