One Skillet Lasagna

One of the best skillet lasagna recipes. Added on 10/16/2013. I made this in my large frypan and forgot I needed a lid. We wound up cooking this in the oven with aluminum foil and it turned out great. We cooked it about 45 minutes at 350 degrees F.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3⁄4 lb ground beef
• 2  garlic cloves, minced
• 1 (14 1/2ounce) can tomatoes, diced with basil, oregano and garlic, undrained
• 1 (28 ounce) jar  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 colby-monterey jack cheese, shredded
• 1⁄2 cup part-skim mozzarella cheese, shredded

Directions

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.