One Skillet Lasagna
This is hands down one of the best skillet lasagna recipes I have ever tasted. With classic flavors and cheesy layers, it's definitely kid friendly.
This is hands down one of the best skillet lasagna recipes I have ever tasted. With classic flavors and cheesy layers, it's definitely kid friendly.
- 2 garlic cloves minced
- 3/4 pound ground beef
- 14 1/2 can 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 eggs lightly beaten
- 1 1/4 cups 1% cottage cheese
- 3/4 tsp italian seasoning
- 9 lasagna noodles no bake
- 1/2 cup colby monterey jack cheese shredded
- 1/2 cup part skim mozzarella cheese shredded
- Carbohydrate 34.2770356666667 g
- Cholesterol 179.644869375 mg
- Fat 37.8155534583333 g
- Fiber 3.4784732706368 g
- Protein 36.3866290446667 g
- Saturated Fat 14.9078462665917 g
- Serving Size 1 1 Serving (370g)
- Sodium 752.527721975 mg
- Sugar 30.7985623960299 g
- Trans Fat 8.68377724225 g
- Calories 629 calories
Step-by-step
- 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 to 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.
Melted colby-jack and mozzarella blanket a sturdy arrangement of pasta sheets, while browned ground beef and herbal aromatics anchor a rich tomato base. Translating traditional layered pasta into a singular vessel requires accounting for starch release and moisture control without the dry ambient heat of an oven. Using no-bake lasagna sheets simplifies the construction, but because these dehydrated noodles absorb liquid directly as they simmer, liquid volumes must remain precise. Cover the pan securely and maintain a low simmer for precisely 15 to 17 minutes to hydrate the pasta fully without scorching the bottom dairy elements. Cottage cheese blended with condensed cream of onion soup and lightly beaten eggs creates a stable dairy binder that thickens upon heating rather than breaking into a watery separation. Dietary adjustments require careful attention to fat ratios and moisture content. For a leaner profile, ground turkey or a plant-based crumbles substitute functions adequately for the 3/4 pound of beef, provided excess rendered grease is drained thoroughly beforehand to prevent a heavy oil slick on the surface. Swapping the standard dairy cheeses for lactose-free alternatives alters melt behavior; low-moisture part-skim mozzarella melts more evenly than fresh varieties that release excess whey during the final two-minute rest off the heat. Leftovers store safely in an airtight container in the refrigerator for up to three days, though reheating requires the addition of a tablespoon of water to loosen the starches before gentle stovetop warming.
