One Skillet Lasagna Recipe
- 3/4 pound ground turkey or 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 part-skim mozzarella cheese
- 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 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for One Skillet Lasagna(29)
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Been a long time since making this. Definitely **kid friendly**.
Holy smoke! This has A LOT of sodium in it. Since canned items are high in sodium, I would use fresh tomatoes and herbs. And look for low sodium soup.
This is by far the best skillet lasagna I have made. I was a little nervous with the cream of onion soup but WOW am I glad I followed the recipe to the letter. Standing ovation Way to GO!!!!
I have made it a couple of times. My adult "foodie" daughter loves it - highly recommend.
So easy...so good! I left out the soup and added more spag sauce and cheese. What cook doesn't tweak a recipe. Better than the baked lasagna that I have made for years!
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