One Skillet Lasagna Taste of Home

By srumbel

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

Read more: http://www.tasteofhome.com/recipes/one-skillet-lasagna#ixzz3AtQdva9z

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
• Read more: http://www.tasteofhome.com/recipes/one-skillet-lasagna#ixzz3AtQmuXN8

Details

Preparation time 30mins
Cooking time 30mins

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.
Nutritional Facts: 1 piece equals 478 calories, 20 g fat (8 g saturated fat), 128 mg cholesterol, 1,552 mg sodium, 43 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Read more: http://www.tasteofhome.com/recipes/one-skillet-lasagna#ixzz3AtQuMf00