Skillet Lasagna



¾ pounds ground beef
1 can (14 ½ ounces) diced tomatoes with basic, oregano and garlic (not drained)
2 jars spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs slightly beaten
1 ¼ cups 1% cottage cheese
¾ teaspoon Italian dressing
9 lasagna noodles (oven ready)
½ cup shredded Colby cheese (or cheddar works great too)
½ cup shredded part skim mozzarella cheese


In a large skillet, cook beef 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 15-17 minutes or until noodles are tender.

Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.


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