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One Skillet Lasagna Recipe
One Skillet Lasagna Recipe photo by Taste of Home

One Skillet Lasagna Recipe

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4.5 43
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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 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 Galbani® Part Skim Mozzarella Cheese

Nutritional 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.


  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.
Originally published as Skillet Lasagna in Simple & Delicious February/March 2011, p10

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 1, 2015

"I wanted Lasgna but didn't want to heat up the oven. I thought this was really good I made it as directed except I used French onion soup I couldn't find cream of onion.I cooked it a little longer about 30 min. I definitely will make again."

Reviewed Aug. 30, 2015

"Made this for dinner this evening and my family loved it! More than any other they've had. Next time I'd let it sit a little longer and reduce the liquid to make it a little more solid."

Reviewed Aug. 30, 2015

"This recipe has changed my life! It has all of the taste and look of homemade lasagna but done in a fraction of the time. I may never make the hard labor lasagna ever again!"

Reviewed Aug. 5, 2015

"This recipe sounded really good but I would need to rework it to reduce the sodium"

Reviewed Apr. 23, 2015

"Cream of onion soup can be hard to find. If I can't find it, I use cream of celery and it turns out just as good!"

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