Skillet Lasagna Recipe

6
30 mins
50 mins

Ingredients

3/4 lbs ground beef
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 oz each) spaghetti sauce
2/3 C condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1 1/4 C 1% cottage cheese
3/4 tsp Italian seasoning
9 no-cook lasagna noodles
1/2 C shredded Colby-Monterey Jack cheese
1/2 C 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 into 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. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.

Remove from heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.