We use no-cook lasagna noodles, so we do not boil them before adding them to the skillet. These noodles absorb moisture from the sauce, softening as the lasagna simmers. Do not substitute cooked noodles for this recipe, as the lasagna would turn out too saucy and watery.
Ingredients
- 3/4 pound ground beef
- 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 1% 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
Instruction
- 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.
