One Skillet Lasagna - cooking recipe

Ingredients

3/4 lb ground beef
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, diced with basil, oregano and garlic, undrained
1 (28 ounce) jar spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1 1/4 cups 1% cottage cheese
3/4 teaspoon italian seasoning
9 no-cook lasagna noodles
1/2 cup colby-monterey jack cheese, shredded
1/2 cup part-skim mozzarella cheese, shredded

Preparation

In a large skillet, cook beef and garlic 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.