Skillet Lasagne

We enjoy lasagna, but it is a bit time consuming to make so we don't get it very often.  I finally tried a skillet lasagna and it only took about 30 min!  It went over well since one kid had three helpings, one two and my non tomato kid actually was able to choke it down with the promise of dessert!

Skillet Lasagna

1lb ground beef

1 small onion, chopped

3 cloves garlic, minced

1 14oz can diced tomatoes

1 1/4c water

8oz tomato sauce

1T dried parsley

1t each dried basil, oregano and salt

2 1/2c broken up lasagna noodles (I used extra broad noodles and they worked great)

1c cottage cheese

1/4c fat free grated Parmesan cheese

10oz chopped spinach, thawed and well drained

1 egg

basil and pepper (opt)

shredded mozzarella cheese

In a large skillet, brown beef with onion and garlic.  Drain.  Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt.  Stir in uncooked pasta.  Bring to a boil, stirring occasionally.  Reduce heat, cover and simmer for 20min or until pasta is tender.  Combine cottage and Parmesan cheeses with spinach.  Mix in egg.  Sprinkle with basil and pepper to taste.  Drop cheese mixture by rounded tablespoon onto pasta mixture.  Cover and cook for 5 min.  Sprinkle with mozzarella and serve.  Serves 6

Chocolate Sour Cream Frosting

It was birthday time again here in our house and with it comes cake.  We find most icings too sweet and while perusing recipes came across this frosting recipe.  Tried it and it's a keeper!  When my MIL saw it she said she wanted just a small piece since it was so decadent, but when she tasted it, she was surprised at the taste.  It makes about 5c of frosting, enough to generously fill and frost a two layer 9" cake.

Chocolate Sour Cream Frosting

15oz semi sweet or bittersweet chocolate, chopped (or use chocolate chips or wafers)

1 1/4t instant coffee (opt)

2 1/4c sour cream, at room temperature

1/4-1/2c light corn syrup

2/4t vanilla extract

Melt the chocolate with the coffee (if using), in a double boiler or the microwave.  Remove from heat and let chocolate cool until tepid.  Whisk together the sour cream, 1/4c corn syrup and vanilla until combined.  Add the chocolate slowly and stir quickly until the mixture is uniform.  IMPORTANT: DO NOT ADD WARM CHOCOLATE TO COLD SOUR CREAM.  If you do, you will end up with chocolate pieces and not a smooth product. Taste for sweetness and add more corn syrup if needed.  Let cool in fridge until the frosting is a spreadable consistency, about 30 min.  Note: I whisked the chocolate and sour cream together with my electric whisk and it whisked up nice and thick.

Note: that is my older son blowing out the candle for his little brother, who didn't want to.