Make Skillet Lasagna when you are short on time and craving your favorite dinner! Ready in 30 minutes for an easy weeknight dinner.
Servings: 6 servings
- 1 lb ground beef
- 2 garlic cloves minced
- 14.5 oz diced tomatoes with basil, oregano and garlic drained
- 26 oz spaghetti sauce
- 2/3 c. condensed cream of onion soup undiluted
- 2 eggs lightly beaten
- 1 1/4 c. 1% cottage cheese
- 1 tsp Italian seasoning
- 9 no-cook lasagna noodles
- 1/2 c. shredded Colby-Monterey Jack cheese
- 1/2 c. shredded part-skim mozzarella cheese
In a skillet, brown beef and garlic over medium heat until no longer pink; drain. Stir in tomatoes and spaghetti sauce, heat through. Transfer to 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 c. 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. Cook another 10 minutes with lid off to let the sauce thicken.
Remove from the heat. Sprinkle with shredded cheeses. Let stand for 5 minutes to let it thicken.
Allow any leftovers to cool then place in a air tight container in the refrigerator for up to five days.
To freeze put in freezer safe container after it has cooled and store in the freezer for up to three months. When ready to use allow to defrost in the refrigerator overnight and warm in the microwave.
If your family loves lasagna but you hate the time it takes to prepare it. This easy version cuts down on time and makes it super simple but still has all the traditional flavors. Plus you don't even have to turn on the oven.
Calories: 542kcal | Carbohydrates: 41g | Protein: 39g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1299mg | Potassium: 1027mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1008IU | Vitamin C: 15mg | Calcium: 394mg | Iron: 5mg