Hands down, this is one of the best skillet lasagna recipes for a weekday meal. With classic flavors and cheesy layers, it’s also definitely kid-friendly.
—Taste of Home Test Kitchen
Takes: 30 min. • Makes: 6 servings
3/4 lb. ground beef
2 garlic cloves, minced
1 can (14 1/2 oz.) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 oz. 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 tsp. 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 the 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 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 cheeses are melted.
Per serving: 1 serving equals 478 cal., 20g fat (8g sat. fat), 128mg chol., 1552mg sodium, 43g carb. (15g sugars, 4g fiber), 31g pro.
GOES GREAT WITH
Hit the bakery for a few cannoli on your way home. They’ll make dinner time special tonight.