Frying Pan Lasagna

• 1 lb lean ground beef
• 1 tablespoon butter
• 1 ounce spaghetti sauce mix (whatever size they come in)
• 1 lb cream-style cottage cheese (full-fat is best)
• 3 cups broad egg noodles, uncooked
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 small bay leaf, crushed
• 28 ounces tomatoes
• 5 1/2 ounces tomato paste (small can)
• 1 cup water
• 12 ounces mozzarella cheese, cut in slices (I use a mozarella ball)

1. Melt butter in a heavy frying pan (or electric skillet). Brown the ground beef, breaking it up with a fork and spreading over the pan.
2. Sprinkle with half the dry spaghetti sauce mix.
3. Spoon on the cottage cheese.
4. Top with the noodles.
5. Sprinkle with remaining sauce mix, salt, oregano, basil & bay leaf.
6. Combine the tomatoes, paste and water & pour over.
7. Bring to a boil, lower heat, cover and simmer until noodles are tender - about 40 minutes. You may need to add a bit more water as needed during cooking (this seems to happen more when you make it stovetop).
8. Top with strips of mozarella cheese, let soften & serve.

lean ground beef, butter, they, creamstyle cottage cheese, egg noodles, salt, oregano, basil, bay leaf, tomatoes, tomato, water, mozzarella cheese

Taken from www.food.com/recipe/frying-pan-lasagna-351951 (may not work)