Skillet Lasagna Recipe
Ingredients
- 3/4 pound ground beef
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes
- 1 jar (24 ounces) spaghetti sauce
- 1 can condensed cream of onion soup, undiluted
- 2 large 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 cup shredded part-skim mozzarella cheese
Directions
- 1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Combine spaghetti sauce, diced tomatoes and ground beef in large bowl and set aside.
- 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 1/2 cottage cheese mixture, 1/2 mozzarella cheese and half the noodles breaking to fit as needed. Repeat layer. 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 Colby-Monterey Jack shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.