Skillet Lasagna

Serves: 4
WW Points Value: 4.5 points per serving

10 oz. Lean Ground Beef (4%)
1/2 cup onion, finely chopped
1/4 cup water
1 cup fat free ricotta cheese
2 1/2 cups uncooked No-Yolk dumpling (egg) noodles
1 cup canned tomato sauce
1 can (14-15 oz.) chopped tomatoes
1/2 tsp. each: salt, pepper, garlic powder, parsley
1 tsp. Oregano
2 tablespoons + 2 teaspoons grated Parmesan cheese, divided

In a large nonstick skilled, brown meat and onions until meat just loses its pink color. Remove from heat. (Note: recipe doesn't indicate draining but I did) In small bowl, mix ricotta cheese and 1 tbsp plus 1 tsp grated Parmesan cheese with a dash of salt and pepper. Spread evenly over ground beef mixture. Evenly distribute uncooked noodles over top of cheese. In small bowl, mix tomato sauce, tomatoes, spices and water and pour over noodles. Cover tightly and return to heat. Simmer on medium heat for 20-25 minutes until noodles are cooked. Sprinkle top with remaining Parmesan. (CORE: Substitute whole wheat noodles)

Kelley's note: This is YUM, YUM, YUM and I love the fact that it is all prepared in one skillet.