One-Skillet Lasagna

One-Skillet Lasagna


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No oven required! Try this skillet version of an Italian staple with creamy cheese and layered in ground beef and zesty tomatoes.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 3/4 pound ground beef
  • 1/3 cup cooked spinach
  • 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 of 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

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Begin to cook beef and garlic over medium heat in a large skillet, until meat is no longer pink and drain excess moisture. Mix in tomatoes and spaghetti sauce and let cook for 1 minutes. Remove from heat and transfer to a large bowl.
In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning. Whisk vigorously and set aside.
Return 1 cup meat sauce to the skillet and spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half of the noodles. Repeat layers of cottage cheese mixture, meat sauce, spinach, and noodles. Top with remaining meat sauce. Bring to a boil and then reduce heat to low-medium. Cover and let simmer for 15-17 minutes or until noodles are tender.
Sprinkle with shredded cheeses over the top and remove from heat. Cover and let cool for 2 minutes.

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