Pan Cooked Lasagna
By
Suzanne rose
- Replies 24
Skillet lasagna is made in a single skillet and features creamy, cheesy layers full of classic flavors. The best part? No oven required.
Prep/Total Time: 30 min.
Makes
6 servings
Prep/Total Time: 30 min.
Makes
6 servings
Ingredients
- 350g beef mince
- 2 garlic cloves, minced
- 1 can diced tomatoes with basil, oregano and garlic, undrained
- 2 jars of any spaghetti sauce
- 2/3 cup condensed cream of chicken soup , mushroom or celery soup, undiluted
- 2 large eggs, lightly beaten
- 1-1/4 cups cottage cheese
- 3/4 teaspoon Italian seasoning
- 9 sheets of fresh lasagna sheets ( from fridge section)
- 1/2 cup shredded tasty cheese
- 1/2 cup shredded light /skim mozzarella cheese
Directions
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink, breaking up beef into crumbles; 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 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 cheeses; cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts
1 serving: 478 calories, 20g fat (8g saturated fat), 128mg cholesterol, 1552mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 31g protein.
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