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Skillet Lasagna

Skillet Lasagna Recipe


  • 3/4 pound ground beef
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 jar (24 ounces) spaghetti sauce
  • 1 can 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 cup shredded part-skim mozzarella cheese


  • 1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.   Combine spaghetti sauce, diced tomatoes and ground beef in large bowl and set aside.
  • 2. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
  • 3. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and half the noodles breaking to fit as needed.  Repeat layer.  Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
  • 4. Remove from the heat. Sprinkle with Colby-Monterey Jack shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.