Skillet Lasagna

By jmartin

Ingredients

• 3/4 lb. lean, ground beef
• 2 cloves garlic, minced
• 1 (14 1/2 oz.) can diced tomatoes, with basil, oregano, and garlic, undrained
• 1 1/2 (24 oz. each) jars Francesco Rinaldi® Chunky Garden Sauce-Tomato, Garlic & Onion
• 2/3 c. gluten free, condensed cream of onion soup, undiluted
• 2 eggs, lightly beaten
• 1 1/4 c. 1% cottage cheese
• 3/4 tsp. Italian seasoning
• 9 gluten free lasagna noodles
• 1/2 c. shredded, part-skim mozzarella cheese

Details

Servings 4
Adapted from glutenfreechecklist.com

Preparation

Step 1

Place gluten free lasagna noodles in a 9×13 baking dish. Soak in really hot tap water for about 20-30 minutes instead of boiling them. When done soaking, pour water off and noodles are slightly softened, but easy to handle and ready to be layered. In a large skillet, cook beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl. In a small bowl, combine soup, eggs, cottage cheese and Italian seasoning. Return 1 c. meat sauce to the skillet; spread evenly. Layer with 1 c. cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes. Remove from heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.