- 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 large 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.
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
"I made this for my son and my friend Bill, and they both gave it two thumbs up! I did use the whole can of soup because I didn't want to throw one third of it away, so I increased the ground beef to one pound, used a 24 oz. jar of sauce plus part of another one, and used twelve noodles. I thought I had mozzarella cheese but didn't, so rather than run to the store I added four slices of provolone, then a generous layer of the co-Jack cheese - probably about one cup. And I increased the cottage cheese as well, but used just the two eggs. Rather than a skillet I made it all in a Dutch oven......turned out great, and there were generous leftovers to enjoy for another meal! Great recipe!!"
"Loved it. Couldn't find onion soup so I used a can of french onion soup and thicken it up with 1 Tbl of corn starch, heated up. Used Italian sausage and garden tomatoes drained. The sausage added flavor, add a little extra Italian seasoning. Didn't have the right noodles so I cooked regular ones four minutes. Looks like it's bomb proof. Heck yes I'll make it again, as soon as I get the dishes done"
"I am not rating because I have not made this. However, I wanted to ask how strong the onion taste is using the soup? I do not like a lot of onion flavor and have never used this soup in a casserole like this one. Can anyone comment for me? I know I can substitute but I would like to try it as written first. Thanks in advance!"
"A winner in my family! They ask for it at least weekly! Thank you!"
"Yummy! Picky eaters will go for this one! Campbell's makes cream of onion soup. Looking at all of their soups, it can be easy to miss because there are so many....but it's there if you keep looking for it! They're the only one that makes it. I've never seen a "store brand" or any other brand of cream of onion. It has more flavor depth than cream of mushroom, so it's worth the search!"
"This wasn't at all bad for a skillet lasagna, the ease of it pushed it up to 5 stars. I couldn't find cream of onion soup so I used cream of mushroom, which worked perfectly. I did double the extra lean ground beef and amount of garlic also. I only had 23 oz jars of spaghetti sauce so I used one of those and it came out fine. I don't use low fat dairy of any kind so it was all full fat and delicious. I did double the amount of mozzarella and added 1/4 cup of Parmesan. Along with a salad and garlic bread this made enough for the 2 of us for 2 nights and the leftovers tasted even better. The next time I'm going to add a layer of sliced squash or spinach."
"You can find cream of onion soup at Wal mart but you have to really scan the shelves for it. I live in Idaho."