Life at my house in the evenings is always busy… two children that have to be bathed, fed, homework checked… and that’s after we get home from music lessons or soccer practice! This recipe is super east and is hands-down one of the best skillet lasagna recipes I have ever made.
With classic flavors and cheesy layers, it’s definitely kid-friendly. Give it a try with your Lil’ Chef and everyone will be well fed and ready to tackle the night-time routine!
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.
Susan is the mom of two and owner of cooking studios for kids and teens including Lil' Chef in Raleigh's North Hills. Go Ask Mom features recipes every Friday. Check WRAL.com's recipe database for more.