Wok Lasagna (from Stir Fry Cookbook)
(serves 4)
[NOTE: I have been making the double batch with one package of spiral noodles or penne pasta and freezing the extras; add a touch of water and it reheats fabulously]
(single batch) (double batch)
6 lasagna noodles 12 lasagna noodles
1 cup cottage cheese 2 cups cottage cheese
4 oz cream cheese 8 oz cream cheese
1 cup mozzarella (save 1/2 cup) 2 cup mozzarella (save 1 cup)
1/2 cup parmesan (save 2 TBLS) 1 cup parmasan (save 4 TBLS)
1/2 tsp italian seasoning 1 tsp italian seasoning
3/4 lb ground beef 1.5 lb ground beef
1 clove garlic 2 clove garlic
1 jar spaghetti sauce 2 jar spaghetti sauce
Cook & drain noodles, set aside. Meanwhile, mix cottage cheese, cream cheese, mozzarella, paresan and italian seasoning. set aside.
Preheat wok/pan over high heat. Brown meat and garlic until meat is brown. Spoon off fat. Stir in spaghetti sauce and noodles.
Spoon cottage cheese mixture over meat and noodle mixture. Sprinkle with remaining mozzarella and parmesan cheeses. Reduce heat, cover and cook 5-9 minutes or until heated through.