- 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
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for One Skillet Lasagna
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"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."
"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."
"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!"
"This recipe sounded really good but I would need to rework it to reduce the sodium"
"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!"