One Skillet Lasagna Recipe

4.5 63 60
One Skillet Lasagna Recipe
One Skillet Lasagna Recipe photo by Taste of Home
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One Skillet Lasagna Recipe

Read Reviews
4.5 63 60
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 serving: 478 calories, 20g fat (8g saturated fat), 128mg cholesterol, 1552mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 31g protein.

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  • 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
  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

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Reviews forOne Skillet Lasagna

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candy User ID: 9171310 286758
Reviewed Apr. 16, 2018

"No way no cook lasagna noodles were done in 20 minutes. Cooked 25 minutes and they are still cooking."

MY REVIEW
Gloria User ID: 9056934 284960
Reviewed Mar. 12, 2018

"Can someone please tell me what brand of spaghetti sauce to buy. There are so many on the shelf. Thank you in advance"

MY REVIEW
Bridget48 User ID: 8347844 284181
Reviewed Feb. 23, 2018

"Outstanding! Made it exactly as stated and it was great. My husband says, 'Let's have this every week'."

MY REVIEW
Sue Zappa User ID: 1094741 284109
Reviewed Feb. 22, 2018

"I made this for my family two nights ago, & they raved over it! Fastest lasagna recipe I've tried. The only thing I changed was omitting the cheddar-jack cheese & using 1 1/2 cups of shredded mozzarella. I also followed the suggestion of another reviewer & used my dutch oven. A definite "keeper" at our house!"

MY REVIEW
thollen User ID: 4220761 284108
Reviewed Feb. 22, 2018

"To make this dish lower in sodium, you could make your own tomato sauce vs. the jarred sauce. Use 1 large can of crushed tomatoes, 1 large can of tomato paste, 4 cloves of minced garlic and 2 teaspoons of basil and add pepper to taste. Cook over medium heat until sauce comes to a boil. Follow the recipe using your homemade sauce in place of the jarred sauce and be sure to omit the canned soup entirely from the recipe. These changes should help to reduce the amount of the sodium in the recipe."

MY REVIEW
Denise User ID: 9411106 282367
Reviewed Jan. 20, 2018

"Does anyone have any ideas to make this recipe lower in sodium?"

MY REVIEW
marni3 User ID: 1855757 273304
Reviewed Sep. 21, 2017

"I couldn’t find cream of onion so used cream of mushroom. Will look at Walmart nezt time and hope I find it! ( in AZ). I chopped an onion and cooked it along with the garlic and ground beef. I also did not cook in a skillet. I wanted to make it in the morning to cook later so layered it in a 9x13 pan. Worked perfectly! So delicious!!"

MY REVIEW
CarrieOMartin User ID: 7522558 267935
Reviewed Jun. 12, 2017

"Like many others, I couldn't find the onion soup, so I took a chance on cream of chicken. The rest of the recipe was made as instructed and it was delicious! Oh, I only used one egg because husband can't stand eggs and I was worried the he'd pick up on it. It was really delicious! And you can play around with the basic recipe and probably not go wrong! Ricotta in place of cottage cheese, maybe? Thanks for the recipe!"

MY REVIEW
vewebber58 User ID: 998755 263908
Reviewed Mar. 26, 2017

"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!!"

MY REVIEW
bluebirdridge User ID: 8067989 261810
Reviewed Feb. 25, 2017

"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"

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