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Easy Skillet Lasagna

 Easy Skillet Lasagna
I like this recipe because you make it all in one skillet and don't have to hassle with cooking lasagna noodles separately. It's cheesy and delicious.—Linda Troop, Fleetwood, Pennsylvania
8 ServingsPrep: 5 min. Cook: 70 min.


  • 2 pounds ground beef
  • 1 envelope spaghetti sauce mix, divided
  • 2 cups (16 ounces) 4% cottage cheese
  • 3 cups uncooked wide egg noodles
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 cup spaghetti sauce with meat
  • 1 cup water
  • 2 cups (8 ounces) shredded mozzarella cheese


  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Sprinkle with half of the spaghetti sauce mix. Spoon cottage cheese
  • over meat. Top with noodles. Sprinkle with parsley, salt, basil,
  • Italian seasoning and remaining spaghetti sauce mix. Pour tomatoes,
  • spaghetti sauce mix. Pour tomatoes, spaghetti sauce and water over
  • the top. Bring to a boil. Reduce heat; cover and simmer for 35
  • minutes or until noodles are tender. Sprinkle with mozzarella
  • cheese. Cover and simmer for 5 minutes or until the cheese is
  • melted. Yield: 8 servings.
Skillet Lasagna only uses 1 cup prepared spaghetti sauce. Leftover sauce can be frozen in an airtight container for up to 3 months. Use

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Easy Skillet Lasagna (continued)

Editor's Note: it as a dip for breadsticks or as sauce for homemade pizza.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.