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Skillet Lasagna Recipe

  • Author: Lynette Rice
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: main course

Description

Lasagna has never been faster – make it in the skillet!


Ingredients

Scale
  • 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 large eggs, lightly beaten
  • 11/4 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

Instructions

  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.
  2. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
  3. 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.
  4. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Notes

From Taste of Home 100 Days Cookbook