Skillet Meat Lasagna

• 1 pound Ground Beef, Lean (I Used 96/4)
• 1/2 Tablespoons Garlic, Minced
• 13 cups Onion, Diced
• 3 cups Pasta Sauce
• 1/2 cups Ricotta Cheese, Fat Free
• 2 ounces, weight No Bake Whole Wheat Lasgana Noodles, Broken Up
• 1/2 cups Lite Mozzarella Cheese, Divided

1. In a skillet over medium heat add ground beef, garlic, and onion and cook until beef is no longer pink, breaking up any large chunks.
2. Drain the fat.
3. Add half of the pasta sauce to meat mixture; mix until combined.
4. Drop chunks of ricotta cheese over the meat and then add the broken up lasagna noodles, covering some of them with the meat.
5. Add remaining pasta sauce and top with mozzarella cheese.
6. Set burner to low, cover pan with a lid and heat until noodles are soft and cheese is melted; about 15 minutes.
7. Check pasta with a fork before removing skillet from the heat.
8. Let it cool for a couple of minutes and serve.

ground beef, garlic, onion, pasta sauce, ricotta cheese, weight no, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/skillet-meat-lasagna/ (may not work)