Skillet Lasagna

By Addie

This is hands-down one of the best skillet lasagna recipes our testing panel has ever tasted. With classic flavors and cheesy layers, it’s definitely kid-friendly. —Taste of Home Test Kitchen

Ingredients

• 3/4 pound ground beef
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 2 jars (14 ounces each) spaghetti sauce
• 2/3 cup condensed cream of onion soup, undiluted
• 2 eggs, lightly beaten
• 1 1/4 cups 1% cottage cheese
• 3/4 teaspoon Italian seasoning
• 9 no-cook lasagna noodles
• 1/2 cup shredded Colby-Monterey Jack cheese
• 1/2 cup shredded part-skim mozzarella cheese

Preparation

Step 1

In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.

In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.

Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.

Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.
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REVIEWS:

I love lasagna, this was simple and good for an easy dinner. I substituted cream of mushroom soup, for the onion because it's what I had on hand. It wasn't soupy, in fact mine burnt a tad. Not enough to ruin it, I just should have kept a better eye on it-my bad. My family, including 2 young children all enjoyed it.

Best lasagna I had! I was a little worried at 1st for the cream of onion soup, but it was sooo good and creamy!!!

Very good. Family likes it. The second time I made it in a square electric frying pan so I did not have to break the pasta. It also cooked more evenly.

I used gluten-free spiral pasta and parmesan instead of the Colby-Monterey. Definitely will make again.

We love this recipe! I make it once, if not twice, a month!

My family thought this was great and I just realized I forgot to add the cheese. It was also easy for me to make, perfect for the summer when I won't use my oven. I substituted Italian sausage for the ground beef. It was a little watery so I let it cook another 15 minutes with the lid off. I will definitely make this again.

If this the BEST skillet lasagna the staff ever tasted, the bar is kind of low for this category. It tasted OK, not exceptional. The consistency was soupy and wouldn't cut neatly like the picture.

Very good, quick and easy. Will definitely be making again.

Very tasty! My family loved it!

I used 3 cloves garlic and substituted a handful of chopped basil for the flavored tomatoes. Used sargento italian cheese blend for the 1 cup of cheeses listed. Overall flavor was delicious and cooking was quick and easy. Will definitely make again!

We used ground turkey rather than ground beef, and it was incredible!! Everyone loved it and we will definitely make it again.

Very very good. Even my picky kids liked it and they told me to save the recipe. Only thing I changed was the cottage cheese. We don't like it and I just add provolone cheese in one of the layers. Taste great.

Excellent weekday version on lasagna. Will do again. Have to plan in advance, though, because I don't keep several of those ingredients on hand. This made enough for 2 meals for our family of

My husband loves lasagna, so I tried this for a quicker way around making it. We all loved it!! He liked it better than the baked lasagna.