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One Skillet Lasagna

One Skillet Lasagna
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
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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
© Taste of Home 2013

2 of 2

One Skillet Lasagna (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013