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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One of the best skillet lasagna recipes. Added on 10/16/2013. I made this in my large frypan and forgot I needed a lid. We wound up cooking this in the oven with aluminum foil and it turned out great. We cooked it about 45 minutes at 350 degrees F. Ingredients:
3/4 lb ground beef |
2 garlic cloves, minced |
1 (14 1/2 ounce) can tomatoes, diced with basil, oregano and garlic, undrained |
1 (28 ounce) jar 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 colby-monterey jack cheese, shredded |
1/2 cup part-skim mozzarella cheese, shredded |
Directions:
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. Yield: 6 servings.
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