This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 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 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of 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 heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
