Skillet Lasagna

1 pound ground beef
1 envelope spaghetti sauce mix
1 pound non-fat cottage cheese
4 cups medium wide noodles, uncooked (about 8 oz.)
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
3 tablespoons chopped fresh parsley
1-14 oz. can tomatoes with juice
1-8 oz. can tomato sauce
1 1/4 cups water, beer or wine
4 oz. mozzarella, thinly sliced

In a large skillet (be sure it has a tight fitting lid to use later), brown meat, stirring occasionally to break up lumps; drain off any drippings. Spread browned meat evenly in skillet and sprinkle with half the spaghetti sauce, mix. Spoon cottage cheese over meat, top with uncooked noodles, dried herbs, salt and parsley. Press down with back of mixing spoon. Sprinkle evenly with remaining dry spaghetti sauce seasoning mix. Cut whole canned tomatoes into small pieces and combine with their juice, tomato sauce and water, beer or wine. Pour on top of skillet mixture, making sure all ingredients moistened. Bring to boil, cover tightly and simmer 35 minutes after reducing heat to medium-low. Top with mozzarella pieces and let stand 5 minutes before spooning out portions.

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